### Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe
#### Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups of sun-dried tomatoes (oil-packed)
- 1 cup of artichoke hearts, drained and chopped
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh parsley, finely chopped
- 3 cloves of garlic, minced
- 1 small onion, finely diced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh lemon juice
#### Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil or cooking spray
- Oven-safe baking dish
#### Instructions:
1. **Prepare Ingredients:**
- Begin by preparing the chicken breasts. Rinse them under cold water, pat dry with paper towels, and season both sides with salt and pepper.
- In a large mixing bowl, combine sun-dried tomatoes (drained), artichoke hearts, Parmesan cheese, parsley, minced garlic, and finely diced onion. Mix well to blend the flavors.
2. **Stuff Chicken Breasts:**
- Place each chicken breast on a flat surface. Using a sharp knife or poultry shears, carefully make a few shallow cuts into the meat without completely cutting through it. This creates pockets for stuffing.
- Spoon an equal amount of the sun-dried tomato and artichoke mixture onto each chicken breast.
3. **Secure Fillings:**
- Fold over the cut edges to cover the filling and secure them with toothpicks if needed, or you can wrap the chicken breasts loosely in aluminum foil for easy handling.
4. **Cooking Chicken Breasts:**
- Preheat your oven to 375°F (190°C). Place a baking dish on the middle rack of the oven.
- Drizzle olive oil over the stuffed chicken breasts and place them seam-side down in the baking dish. Sprinkle some additional Parmesan cheese on top for extra flavor.
5. **Bake:**
- Bake in the preheated oven for about 30-40 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it’s fully cooked.
- Remove from the oven and let sit covered with foil for 10 minutes before serving.
#### Tips:
- For added flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for at least an hour before stuffing them.
- Garnish with fresh parsley or a drizzle of olive oil before serving to enhance the presentation.
- Store leftovers in an airtight container in the refrigerator within 2 hours of cooking.