Artichoke And Goat Cheese Stuffed Chicken


    1/2 cup Italian-seasoned breadcrumbs
    1/2 Cup (2 ounces) crumbled goat cheese
    1/4 Cup chopped fresh basil
    6 canned artichoke hearts, rinsed, drained, and chopped
    3 oz. sundried tomatoes
    4 (6-ounce) skinless, boneless chicken breast halves
    l/8 teaspoon salt
    ¼ teaspoon freshly ground black pepper, divided
    3 quarts water


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