Ingredients

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

Directions

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.

Enjoy!

Until next time, Kris