Sun-dried Tomato & Artichoke Stuffed Chicken

Dancing in my kitchen to Sinatra. Enjoying a crisp glass of white wine. Chopping onions like a 50s housewife pro. All that is missing is a poodle skirt and a string of pearls. This is the kind of dinner you make for your boyfriend's family when you are trying to convince them that you are wifey material. This is gourmet sinless. I'll admit that this meal does require a lot more prep than our friend grilled cheese and guacamole, but the pay off is worth it. I know stuffed chicken sounds intimidating, but it is actually as simple as slicing a chicken breast in half. I found this recipe online and the blend of sun-dried tomato and artichoke with a white wine glaze is simply brilliant.

Ingredients
1 teaspoon of extra virgin olive oil
1/2 cup chopped red onion
3/4 cup marinated artichoke hearts
1/2 cup marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup chardonnay
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

In a skillet over medium heat, add 1 teaspoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Sprinkle in the parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Stuffing the Chicken
Take a piece of chicken breast and slice it through the middle, but do not cut all the way through. Put the tomato and artichoke stuffing in the centre of the breast. Fold over and fasten with toothpicks.

Once fastened, place the chicken in the same pan that you made the stuffing in. It is a bit tricky because the toothpicks make even cooking a challenge. I had to move it around the pan to make sure the whole thing was covered. If you don't feel comfortable doing that, you can just bake the chicken.

Brown the chicken on all sides and deglaze with remaining white wine.

Remove the chicken to a cutting board and discard the toothpicks. Pair with a summer salad and enjoy!