Recipe - Italian Stuffed Chicken Breasts

One fourth cup Kalamata olive spread
2 tablespoon Mayonnaise
4 Bonein chicken breast
halves
1 cn (14One half ounce) italianstyle
stewed tomatoes; drained
1 Jar (6ounce) 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
heavyduty 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 MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998