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  • Servings
    4 servings

Artichoke Sun Dried Tomato Fontinella® Stuffed Chicken

Main Ingredient: Beans

Yield: 4 servings

Photo and Recipe courtesy of Food for Family, Shaina Olmanson

Ingredients

  • 4 boneless skinless chicken breasts
  • 6 Ounce Fontinella® cheese, shredded and separated
  • 4-5 small artichoke hearts, finely diced
  • 3 Tablespoon julienned sun-dried tomatoes in oil, oil drained off
  • 2 Cup bread crumbs
  • 1 Teaspoon garlic powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon dried parsley
  • 1/4 Cup melted butter

Directions

  1. Place all pesto ingredients in food processor and pulse until fairly smooth paste forms. Combine pasta with cheese, olives and red pepper in ceramic bowl. Pour pesto over and toss until salad ingredients are evenly coated. For more moist salad, add olive oil as desired. The salad can be served warm or cold. To serve warm, reheat pasta before adding other ingredients.

 *If using salted pistachios, cut salt back to 1 teaspoon.


STELLA PRODUCTS USED IN THIS RECIPE

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