INGREDIENTS
The filling::
1
artichoke canned in water, chopped (1/4 cup)
1/4 cup
chopped tomato
1 oz
(1 slice) BelGioioso Provolone cheese, chopped
1 oz
kalamata olives, chopped
1
garlic clove, minced
2 tbsp
minced flat-leaf parsley
Ground pepper
The chicken::
4
boneless, skinless chicken breasts (5 oz. each)
2 tsp
olive oil
1/2 tsp
salt
1/2 tsp
ground pepper