Stuffed Chicken Breasts, Greek Style
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Stuffed Chicken Breasts, Greek Style calories by ingredient
Introduction
Low Carb! Low Carb!Number of Servings: 4
Ingredients
-
2 Boneless, Skinless Chicken Breasts
4 Water-Packed Canned Artichoke Hearts, Minced
1/4 Cup Onion, Minced
Dash of Salt
Dash of Pepper
1 tbsp. Dried Oregano (Crushed), Perferably Greek
1 tbsp. Olive Oil
1 Cup Swanson Chicken Broth 99% Fat Free
1/4 Cup + 1.5 tbsp. Lemon Juice
4 Lemon Slices
2 Teaspoons Cornstarch
4 Sprigs of Fresh Parsley for Garnish
Directions
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.