INGREDIENTS:

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
2-3 skinless boneless chicken breast halves
Crumbled Feta (optional)
Salt and Pepper to taste

DIRECTIONS:
Preheat grill or cast iron skillet. Mix artichokes, cheese (if using), tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth to form pocket. Divide mixture among chickens. Seal the edge with toothpicks. Sprinkle chicken with salt and pepper to taste.

If you are grilling, throw the bird on the grill until done. If you are using a skillet, brown the chicken on each side then throw in a 375 degree oven for about 15-ish minutes until cooked through.

{15 Mar 2011}