Marinated Artichoke Heart, Sun-dried Tomato and Boursin Cheese Stuffed Chicken Breasts


Because it’s Sunday, I wanted to make a nice dinner for my family. I like to make things for dinner that look and taste impressive, that I would be proud to serve at a dinner party … but are also easy enough to make any night of the week without too much work. I believe some of the easiest dishes to make are the best. Maybe it’s because I feel confident while preparing a dish that isn’t too difficult, and that confidence comes through in the finished product.

I picked up a package of Boursin Garlic and Fine Herb Cheese at the market last week. The rest of the ingredients came to mind from there. I grabbed a jar of marinated artichokes and a jar of Sun Dried Tomato Halves, in olive oil. I also picked up a package of three boneless, skinless chicken breasts.


I started by slicing my breasts lengthwise, being careful not to cut all the way through the chicken.


Once I had all three breasts sliced, I sprinkled kosher salt and pepper over the inside of my chicken. In a small dish, I placed two tablespoons each of the liquid from a jar of artichokes and a jar of sun-dried tomatoes (in oil).


Just look at those yummy herb flakes in this bowl. It can only add so much to this flavorful chicken.

I placed a couple artichokes pieces on the center of the chicken and on top of that, sun-dried tomatoes. On top of the artichokes and sun-dried tomatoes, I placed two tablespoons of Boursin cheese.

I then folded the top half of the breast over the bottom before placing it on my sheet pan for roasting.

Once I had the chicken on the rack on my sheet pan, I drizzled a third tablespoon of olive oil over each breast and sprinkled the rest of the kosher salt and pepper over the top of the chicken before brushing the liquid I took from the artichoke jar and sun-dried tomato jar. Once I brushed the liquid over the chicken, I sprinkled pasta sprinkle seasoning on top. I bought this seasoning at Penzeys spice shop last week and couldn’t wait to use it. If you don’t have Penzeys pasta sprinkle, you could definitely use Italian seasoning and if you are interested in buying the pasta sprinkle, but don’t have a Penzey’s near you, you can order from them on-line at Kylie and I had so much fun perusing their store. I think she had as much fun as I did shopping there. In fact, she’s the one that picked the pasta sprinkle.

I roasted my chicken in a 425 degree oven for 40 minutes. The chicken I bought was so large, I ended up cutting the breasts in half and I’m going to be using the rest tomorrow in a pasta dish. I may blog about that one … stay tuned!

I served the chicken with roasted broccolini and roasted small potatoes.



3-4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 teaspoons Penzeys Italian sprinkle

2 tablespoons liquid from sun-dried tomato jar

2 tablespoons liquid from artichoke jar

4-5 sun-dried tomato halves per breast

2-3 artichoke halves per breast

6 tablespoons Boursin garlic and fine herb cheese


  1. Preheat oven to 425 degrees.
  2. Cut chicken breasts in half, lengthwise (being careful to not cut all the way through).
  3. Take 2 tablespoons liquid from artichoke jar and 2 tablespoons liquid from sun-dried tomato jar and set aside in a bowl, mix together.
  4. Sprinkle open chicken with half the salt and pepper.
  5. In center of breast, near “seam” lay artichokes, sun-dried tomatoes and spoon Boursin cheese.
  6. Fold chicken closed and place on rack on baking sheet.
  7. Drizzle olive oil over chicken and sprinkle with the rest of the salt and pepper.
  8. Brush artichoke and sun-dried tomato liquid over chicken and sprinkle with Pasta sprinkle.
  9. Roast for 35-40 minutes, or until internal temperature reaches 165 degrees.


Until next time, Kris



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