Slow Cooker Mozzarella Stuffed Chicken Breasts with Artichokes and Sun-Dried Tomatoes
 
 
Author:
Serves: 6 servings
Ingredients
  • 3 boneless, skinless chicken breasts, 2 lbs. total
  • 1 - 8.5-ounce jar of olive oil packed sun-dried tomatoes (halves or julienne cut)
  • 4 mozzarella sticks (also known as string cheese)
  • 1-ounce fresh basil
  • 1 - 14 ounce can of quartered artichoke hearts, drained
  • 1 lemon, cut into wedges
  • ½ cup shaved Parmesan or Asiago cheese
Instructions
  1. Using a fillet knife carefully slice each chicken breast through the middle to make 6 thin cutlets. Place them in a shallow casserole dish and empty the entire jar of sun-dried tomatoes on top. Let the chicken marinate for at least 2-3 hours, preferably overnight.
  2. Lay the cutlets flat (reserve the marinade) and place 2-3 basil leaves on top of each. Place a mozzarella stick (trim them to fit) in the middle of each cutlet and, starting at the thicker end, roll it up and secure with a toothpick.
  3. Place the cutlets in a slow cooker and pour all of the sun-dried tomatoes, with the olive oil marinade, on top. Follow with the artichoke hearts.
  4. Cook on high for 1½ - 2 hours or on low for 3 - 3½ hours.
  5. Transfer to a serving dish and remove the toothpicks. Garnish with the remaining basil (chop if desired) and lemon wedges. Serve with Parmesan or Asiago cheese.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/slow-cooker-mozzarella-stuffed-chicken-breasts/