Artichoke and Sun-Dried Tomato Topped Chicken Breast

Awesome dish!! This dish is packed with so much flavor and delivers a smooth profile of tastes from the artichokes, sundried tomatoes, and white wine. Another Joe and Aaron taste tested and approved dish!!

Recipe adapted from Guy Fieri

Ingredients:

3 tablespoons olive oil, divided

1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated  sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced  garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped  Italian parsley leaves
4 boneless, skinless chicken breasts, pounded out thin

Directions:

In a sauté pan over medium heat, add 1 tablespoon of the oil.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound.

Heat the 2 tablespoons of the oil in a medium sauté pan over high heat. Add the chicken breasts. Brown the chicken on both sides. Set aside, keeping warm.

Add the remaining oil in pan, add the onions  and saute until translucent. Stir in the artichokes   and sun-dried tomatoes. Sauté 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. Stir in 2 tablespoons of the butter, allow it to  melt, then toss in the Parmesan cheese,  parsley add remaining butter, and deglaze with remaining white  wine.

Remove from the heat and place in bowl. Place Chicken back in pan and top with the stuffing mixture. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 5 to 10 minutes.

Transfer to a serving platter.  Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.