Skinny Stuffed Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 2 skinless, boneless chicken breasts, trimmed ½ cup crumbled fat-free pepper Jack cheese ¼ teaspoon salt ¼ teaspoon ground white pepper 12 ounces artichoke hearts in water 12 ounces canned mushroom pieces ½ cup white wine, divided ¼ cup capers 1 teaspoon dried basil 1 teaspoon dried rosemary 1 (10.75 ounce) can reduced-fat cream of chicken soup ½ cup melba toast stuffing mix olive oil cooking spray
Nutrition Info
- 389.1 caloriescarbohydrate: 40.1 gcholesterol: 56.3 mgfat: 12.4 gfiber: 6.4 gprotein: 24.8 gsaturatedFat: 4.8 gservingSize: -sodium: 2294.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Skinny Stuffed Chicken
Directions
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Preheat the oven to 365 degrees F (185 degrees C).
Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.