Last night my streak of great dinners continued nicely.  I really enjoy anything that's stuffed with cheese (well I am a guy after all), and since I also like sun dried tomatoes and artichoke hearts I knew this one couldn't miss.  I was worried it would be a bit heavy and while it was a little on that side the roasted asparagus I made on the side balanced it out nicely.  Oh and did I mention each serving is under 500 calories?

What you need
12-ounce jar marinated artichokes, drained, chopped coarsely
1 cup grated Fontina cheese (or other semi-rich cheese)
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
2 tablespoons fresh chopped basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

What you do
Preheat the oven to 375. Mix the artichokes, cheese, tomatoes and basil with a liberal amount of salt and pepper.  Cut a slit running down the side of each chicken breast to fold them open.  Stuff as much of the mixture into each as you can, leaving enough space so you can close them up.  Place them in a very hot cast iron skillet (with the oil) for about 2 minutes a side (turning carefully).  Using the rest of the mixture top each as best you can and move the skillet into the oven for about 15 minutes.