Stuffed Chicken Breasts, Greek Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless, Skinless Chicken Breasts4 Water-Packed Canned Artichoke Hearts, Minced1/4 Cup Onion, MincedDash of SaltDash of Pepper1 tbsp. Dried Oregano (Crushed), Perferably Greek1 tbsp. Olive Oil1 Cup Swanson Chicken Broth 99% Fat Free1/4 Cup + 1.5 tbsp. Lemon Juice4 Lemon Slices2 Teaspoons Cornstarch4 Sprigs of Fresh Parsley for Garnish
1. Remove all visible fat from chicken, rinse and pat dry. Cut breasts in half crosswise to make 4 equal pieces. Place between 2 pieces of plastic wrap and pound with the flat side of a meat mallet until the chicken is very thin and flat.
2. Meanwhile, combine artichoke hearts, onion and oregano. Season chicken with salt and pepper. Spoon equal amounts of the artichoke mix into the center of each breast to form a log. Roll. Secure with a toothpick.
3. Heat oil in a skillet over medium heat. Add chicken and brown evenly on all sides. Pour on broth and 1/4 cup lemon juice. Top chicken with lemon slices, cover and simmer until chicken is cooked through, about 15-20 minutes.
4. Transfer chicken to dinner plates and remove toothpick.
5. Using a fork, mix cornstarch with the remaining 1.5 tbsps. lemon juice. Add to skiller and stir over high heat until slightly thickened. Spoon on lemon sauce; garnish with the cooked lemon slices and fresh parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEIZEAR.
2. Meanwhile, combine artichoke hearts, onion and oregano. Season chicken with salt and pepper. Spoon equal amounts of the artichoke mix into the center of each breast to form a log. Roll. Secure with a toothpick.
3. Heat oil in a skillet over medium heat. Add chicken and brown evenly on all sides. Pour on broth and 1/4 cup lemon juice. Top chicken with lemon slices, cover and simmer until chicken is cooked through, about 15-20 minutes.
4. Transfer chicken to dinner plates and remove toothpick.
5. Using a fork, mix cornstarch with the remaining 1.5 tbsps. lemon juice. Add to skiller and stir over high heat until slightly thickened. Spoon on lemon sauce; garnish with the cooked lemon slices and fresh parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEIZEAR.
Nutritional Info Amount Per Serving
- Calories: 189.6
- Total Fat: 5.1 g
- Cholesterol: 68.4 mg
- Sodium: 341.9 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.7 g
- Protein: 28.5 g
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