Title: Italian Stuffed Chicken Breasts
Categories: Chicken
Yield: 4 Servings

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

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 on Jan
22, 1998