- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 218.3
- Total Fat: 7.1 g
- Cholesterol: 68.4 mg
- Sodium: 562.1 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.2 g
- Protein: 30.7 g
Chicken Breast stuffed w/ Sundried Tomato and ArtichokesSubmitted by: AJACKETSFAN
IntroductionOne of my favorites! This is a very quick recipe that I always get good reviews on.
Use caution if sodium is a concern. One of my favorites! This is a very quick recipe that I always get good reviews on.
Use caution if sodium is a concern.
2 large boneless chicken breasts with no skin
6 oz marinated artichoke hearts (may use frozen artichoke hearts and low sodium italian dressing for lower sodium)
1 cup sun dried tomato
juice of 1/2 lime
Put sun dried tomatos into a bowl with hot water for a few minutes to re-hydrate. After they have softened drain and add artichoke hearts, minced cilantro, and lime juice. Mix well and stuff equal parts into each breast.
Place breasts into a glass baking dish and put into oven pre-heated to 375. Bake for approx 30 minutes and check with a meat thermometer for appropriate temperature.
Cut each breast in half, serves 4.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AJACKETSFAN.