Italian Stuffed Chicken Breasts 2
main dish, poultry
1/4 cup kalamata olive spread
2 tablespoon mayonnaise
4 bone-in chicken breast halves
1 can (14-1/2 oz) can italian-style stewe; d tomatoes, drained
1 jar (6-oz) marinated artichoke hear; ts, drained and quartered
Stir together kalamata olive spread and mayonnaise. Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil. Stir together tomatoes and artichoke hearts; spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 400 B0 for 1 hour or until chicken is done.
Yield: 4 servings
