- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.9
- Total Fat: 10.9 g
- Cholesterol: 57.0 mg
- Sodium: 490.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.5 g
- Protein: 25.1 g
Artichoke Stuffed Chicken BreastSubmitted by: WINGSOFCHANGE
IntroductionThis recipe looks and tastes gourmet, but is easy to make. I like to serve it over spinach that was sauteed with olive oil and garlic. This is one of my husband's favorite dinners. This recipe looks and tastes gourmet, but is easy to make. I like to serve it over spinach that was sauteed with olive oil and garlic. This is one of my husband's favorite dinners.
4- 4oz. boneless, skinless chicken breasts
1 can artichoke hearts, packed in water, drained
2 TBSP pesto
6 sundried tomato halves, NOT packed in oil, diced
2 cloves garlic, finely chopped
2 TBSP parmesan cheese, grated
1 lemon, zest and juice
1 TBSP olive oil
dried basil, to taste
granulated garlic, to taste
salt and pepper, to taste
Please note that I did not add salt into recipe calculation.
I sometimes add toasted pine nuts to the filling. You can also substitute feta for the parmesan.
2. Zest the entire lemon over the other ingredients. Squeeze the juice from HALF of the lemon into bowl, reserving the other half for later. Mix well and set aside.
3. Spray a baking dish with olive oil spray. Make horizontal slits in each chicken breast, making a pocket, but NOT cutting all the way through. Open each piece of chicken and stuff with 1/4 of filling, folding the flap of chicken back to cover filling. Place in baking dish.
4. In a small bowl, add the juice of remaining lemon half and olive oil. Spoon over chicken and sprinkle with basil, garlic, salt and pepper to taste. Bake at 350 degrees for about 40 minutes, or until done.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WINGSOFCHANGE.