Using your hand, squeeze liquid from artichokes, breaking into small pieces and place into a bowl. Add pesto, sundried tomatoes, garlic and parmesan.
Zest the entire lemon over the other ingredients. Squeeze the juice from HALF of the lemon into bowl, reserving the other half for later. Mix well and set aside.
Spray a baking dish with olive oil spray. Make horizontal slits in each chicken breast, making a pocket, but NOT cutting all the way through. Open each piece of chicken and stuff with 1/4 of filling, folding the flap of chicken back to cover filling. Place in baking dish.
In a small bowl, add the juice of remaining lemon half and olive oil. Spoon over chicken and sprinkle with basil, garlic, salt and pepper to taste. Bake at 350 degrees for about 40 minutes, or until done.
Artichoke Stuffed Chicken Breast
Amount Per Serving
Calories 238.9Calories from Fat 98
% Daily Value*
Total Fat 10.9g17%
Total Carbohydrates 10.4g3%
Dietary Fiber 2.5g10%
* Percent Daily Values are based on a 2000 calorie diet.