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Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
- 1 12-ounce jar marinated artichokes, drained, coarsely chopped
- 1 cup grated Fontina cheese
- 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
- 1 tablespoon dried basil
- 4 5-ounce skinless boneless chicken breast halves
- 2 tablespoons olive oil
Directions:View on Bon Appetit
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