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Italian Stuffed Chicken Breasts

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CATEGORY CUISINE TAG YIELD
Meats Italian Chicken 4 Servings

INGREDIENTS

1/4 c Kalamata olive spread
2 tb Mayonnaise
4 Bone-in chicken breast halves
1 cn (14-1/2 ounce) italian-style stewed tomatoes; drained
1 Jar (6-ounce) marinated artichoke hearts; drained and quartered

INSTRUCTIONS

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° for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998

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