Artichoke, Sun-Dried Tomato & Fontinella® Stuffed Chicken

Makes 4 stuffed breasts.


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


Preheat oven to 350° F. Pound out chicken breasts to 1/4" thickness.

Stir together 4 ounces of Fontinella® cheese, artichoke hearts and sun-dried tomatoes. In center of each chicken breast, place about 3 to 4 tablespoons of mixture. Wrap chicken tightly around filling and secure with toothpicks.

In a lipped plate or shallow bowl, combine bread crumbs, garlic powder, kosher salt, oregano and parsley. Roll each stuffed chicken breast through bread crumbs to coat; place in a baking dish.

Sprinkle remaining cheese over tops of chicken and drizzle with melted butter. Bake for 30 to 35 minutes until chicken is cooked through and breading is golden brown. Allow to rest slightly before serving.


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Recipe and photo courtesy of Shaina Olmanson, Food for My Family