Artichoke Stuffed Chicken Breast

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4.7 of 5 (10)

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

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.

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.