In this after Super Bowl edition of Sensei Fuel, we cooked ourselves a delicious and nutritious Chicken breast recipe that we found in February 2008 Bon Appetit Magazine. In the morning after, we transformed the leftover stuffing into a Fontina, Artichoke, and Sun-dried Tomato Frittata, which hits my frugal side that hates to waste good food.
Chicken breasts stuffed with fontina, artichokes, and sun-dried tomatoes
4 servings
1 12 oz jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
½ 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
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife, cut horizontally into one side of each chicken breast to form a pocket. Divide 1-cup cheese mixture among chicken pockets (reserve remainder for frittata; see below). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer to casserole dish. Bake until cooked through, about 10 minutes.
The Morning After: Fontina, Artichoke, and Sun-dried Tomato Frittata
Beat six eggs with salt and pepper and pour into a greased nonstick skillet over medium-heat. Sprinkle leftover Fontina mixture over eggs. Cook both sides.
There you have it – our Super Bowl meal.
Chicken breasts stuffed with fontina, artichokes, and sun-dried tomatoes
4 servings
1 12 oz jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
½ 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
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife, cut horizontally into one side of each chicken breast to form a pocket. Divide 1-cup cheese mixture among chicken pockets (reserve remainder for frittata; see below). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer to casserole dish. Bake until cooked through, about 10 minutes.
The Morning After: Fontina, Artichoke, and Sun-dried Tomato Frittata
Beat six eggs with salt and pepper and pour into a greased nonstick skillet over medium-heat. Sprinkle leftover Fontina mixture over eggs. Cook both sides.
There you have it – our Super Bowl meal.
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