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Artichoke-Stuffed Chicken Breasts

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“This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Line sheet pan with aluminum foil and treat with nonstick cooking spray.
  3. Slice chicken breast in half carefully and open up to a larger piece (butterfly).
  4. Salt and pepper both sides.
  5. Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
  6. Place 1 Tbsp of filling on each opened breast and fold over gently.
  7. Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
  8. Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
  9. Put back in the oven for 5 min, or until cheese just starts to melt.

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