Chicken Breast stuffed w/ Sundried Tomato and Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large boneless chicken breasts with no skin6 oz marinated artichoke hearts (may use frozen artichoke hearts and low sodium italian dressing for lower sodium)1 cup sun dried tomatofresh cilantrojuice of 1/2 lime
Prep fresh or thawed frozen chicken breasts and trim excess fat. Carefully insert a sharp knife into the side of each breast and cut a pocket into the middle for stuffing.
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.
Enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user AJACKETSFAN.
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.
Enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user AJACKETSFAN.
Nutritional Info 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
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