6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes
1/2 cup dry white wine
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan.
Allow to marinate for about 1 hour.
Bake (uncovered) at 350° for 45 minutes, basting halfway through.
Remove toothpicks prior to serving.
Pesto stuffed chicken with artichokes and sundried tomatoes