6 chicken breasts, trimmed of fat 6 pieces BelGioioso Sliced Mild Provolone cheese, chopped ¾ c. chopped artichoke hearts ½ c. roasted red peppers, chopped 1 tsp. Kosher salt ½ tsp. cracked black pepper ¼ tsp. cayenne pepper 2 Tbls. chopped Italian parsley Kosher salt and crack black pepper Olive oil to sauté chicken

1. Preheat oven to 400 degrees 2. Place chicken breasts on a cutting board and cut a pocket, running lengthwise, in the chicken breast. 3. In a medium size bowl, combine the chopped provolone cheese, artichoke hearts, roasted red peppers, salt, pepper, cayenne pepper, and Italian parsley. Stir to combine. 4. Stuff each chicken breast with equal amounts of filling. 5. Generously sprinkle each chicken breast with Kosher salt and cracked black pepper. 6. Heat olive oil (to cover the bottom of the pan) over medium high heat in a large oven proof sauté pan. 7. Place chicken breasts, top side down, in sauté pan. Cook for 3-4 minutes and gently turn; Cook 3-4 minutes 8. Turn chicken breast over in sauté pan and place in preheated oven for 15-20 minutes. 9. Remove pan from oven and serve chicken breasts immediately. 10. Garnish with chopped Italian parsley and pan juices. Yield: 6 servings