Garlic Artichoke Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
15 oz can of artichoke hearts, drained and chopped3/4 cup grated parmesan cheese3/4 cup low fat mayonnaise (I use Spectrum Light Canola)2 cloves garlic, minced (orig. called for 1/8 tsp. powder)16 oz boneless, skinless chicken breast (4 breasts)salt and peppercooking spray or coconut oil
Preheat oven to 375°. Grease 9×9 inch glass baking dish with cooking spray or coconut oil. (I use a paper towel and wipe the oil around bottom and sides of the dish.)
Place chicken breasts (one by one) between two sheets of plastic wrap and pound flat to achieve even thickness throughout.
In a medium bowl, mix together the artichoke hearts, parmesan cheese, mayonnaise, and garlic powder. Lay pounded chicken breast out flat and scoop 1/4 of the mixture into the center of the breast. Roll the breast up around it and place it, folded side down, in the baking dish. Repeat for all 4 breasts. Salt and pepper the tops of the chicken rolls (a pinch of each sprinkled evenly over all 4 breasts).
Bake uncovered for 30 minutes or until chicken is no longer pink and juices run clear. Remove from oven and let sit for 5 minutes to allow juices to redistribute throughout chicken.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ASHWAGANDHA.
Place chicken breasts (one by one) between two sheets of plastic wrap and pound flat to achieve even thickness throughout.
In a medium bowl, mix together the artichoke hearts, parmesan cheese, mayonnaise, and garlic powder. Lay pounded chicken breast out flat and scoop 1/4 of the mixture into the center of the breast. Roll the breast up around it and place it, folded side down, in the baking dish. Repeat for all 4 breasts. Salt and pepper the tops of the chicken rolls (a pinch of each sprinkled evenly over all 4 breasts).
Bake uncovered for 30 minutes or until chicken is no longer pink and juices run clear. Remove from oven and let sit for 5 minutes to allow juices to redistribute throughout chicken.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ASHWAGANDHA.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 19.0 g
- Cholesterol: 80.9 mg
- Sodium: 873.4 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.5 g
- Protein: 35.2 g
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