Skinny Stuffed Chicken recipe

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Ingredients

2 skinless, boneless chicken breasts, trimmed
½ cup crumbled fat-free pepper Jack cheese
¼ teaspoon salt
¼ teaspoon ground white pepper
12 ounces artichoke hearts in water
12 ounces canned mushroom pieces
½ cup white wine, divided
¼ cup capers
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (10.75 ounce) can reduced-fat cream of chicken soup
½ cup melba toast stuffing mix
olive oil cooking spray

Nutrition Info

389.1 calories
carbohydrate: 40.1 g
cholesterol: 56.3 mg
fat: 12.4 g
fiber: 6.4 g
protein: 24.8 g
saturatedFat: 4.8 g
servingSize: -
sodium: 2294.3 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 365 degrees F (185 degrees C).

  2. Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.

  3. Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.

  4. Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.

  5. Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.

  6. Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.

  7. Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

Recipe Yield

1 8-inch square pan

Recipe Note

This is a low-fat recipe consisting of skinless, boneless stuffed chicken breasts mixed with a heavenly, yet light, artichoke heart, mushroom, caper, and white wine reduction, baked until bubbly with a crispy topping.

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