6 boneless, skinless chicken breast halves
2 tbs olive oil
1 tsp minced garlic
2 minced green onions (scallions)
2 cups halved cherry tomatoes
1 cup cooked quinoa
1 (16 oz) jar marinated artichoke hearts, drained & quartered
3/4 cup slivered red bell pepper
1/3 cup chopped fresh rosemary
3/4 cup grated parmesan cheese
salt and pepper to taste
3/4 cup dry white wine

preheat the oven to 375 degrees. pound the chicken to 1/2″ thickness. over medium-high heat, heat the olive oil and saute the garlic, green onions, and tomatoes for 2 minutes. stir in the quinoa, artichoke hearts, red pepper, and rosemary, and saute 5 minutes. stir in the cheese, season with salt and pepper, and spread the stuffing evenly over the chicken breasts, leaving a 1/2″ border, and fold them over crosswise. use wooden toothpicks to stitch the edges closed. place the pockets in large squares of aluminum foil, top each with 2 tbs of wine and seal the foil loosely. bake for 30-40 minutes, or until done.

serves 4-6