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Nutritional Info
  • 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

View full nutritional breakdown of Artichoke Stuffed Chicken Breast calories by ingredient
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Artichoke Stuffed Chicken Breast

Submitted by: WINGSOFCHANGE

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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.

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Directions

1. Using your hand, squeeze liquid from artichokes, breaking into small pieces and place into a bowl. Add pesto, sundried tomatoes, garlic and 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.





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I halved this for an amazing dinner for two - next time, I'd cut back a little on the lemon zest - it was a little overpowering. Added a splash of white wine to the pan to keep everything moist. Served with sauteed mushrooms and steamed asparagus - YUM! - 10/5/10

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  • 1 of 1 people found this review helpful
    AMAZING !! tHIS WAS BY FAR, ONE OF THE BEST CHICKEN DISHES I HAVE EVER HAD. I GAVE MY HUSBANDTHE RECEIPE AND HE MADE IT AND I WAS SO SURPRISED AND HOW GOOD IT TURNED OUT. WE WILL ALWAYS MAKE THIS DISH FROM NOW ON WHEN WE MAKE CHICKEN. YUMMY !!! - 1/21/10

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  • vary good, will make this one again and again! - 8/2/12

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  • Delicous! - 4/28/12

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  • This was really good! My chicken was a bit dry though; may try the white wine to moisten everything. Spinach was a perfect accompaniment--thanks for recommending that! - 10/30/10

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  • This recipe was awesome! I liked that the chicken came out tart but not sour at all, and the whole serving was very flavorful! - 8/29/10

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  • this is pretty good, but i think i added way too much pesto for the brand i was using, however, i will make this again with a different one! - 9/16/09

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  • AMAZING!!!!!! Absolutely delicious! - 9/12/09

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  • This sounds wonderful and I can't wait to try it. Will be elegant to serve and another "different" chicken recipe. Thanks. - 9/8/09

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