Artichoke and Sun-dried Tomato Stuffed Chicken
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories351Total Fat17 gSaturated Fat5 gSodium563 mgTotal Carbohydrate6.5 gDietary Fiber2 gProtein42 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresWalnuts1 tablespoonWater-packed artichoke hearts, finely chopped¼ cupSun-dried tomatoes packed in oil, chopped¼ cupMozzarella, shredded¼ cupFresh basil, chopped1 tablespoonRed wine vinegar1 teaspoonOlive oil1 + 2 teaspoonsChicken breasts2 (5-ounce)Salt¼ teaspoonFresh ground pepper
Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.

  • Directions
  • Place medium to large skillet over medium-high heat and add walnuts. Toast for 2-3 minutes, or until fragrant. Let cool slightly, and then chop into smaller pieces.
  • Mix together artichokes, sun-dried tomatoes, mozzarella, basil, walnuts, vinegar, and 1 teaspoon of olive oil in a small bowl.
  • Using a sharp paring knife, slice deep pockets in the sides of the chicken breasts, making as much room for the stuffing as possible. (If you accidentally cut through to the side, seal with a toothpick after adding stuffing.)
  • Stuff ½ of artichoke and sun-dried tomatoes mixture into each chicken breast.
  • Add 2 teaspoons of olive oil to the skillet and heat over medium-high heat. Add chicken and cook for 5-6 minutes on each side. Season with ¼ teaspoon salt and pepper to taste.

  • Exchanges
    4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable

    Side Suggestions: Arugula Salad
    Mix 4 cups arugula salad with 2 tablespoons of toasted and roughly chopped walnuts, 1 sliced pear, and 1 tablespoon balsamic vinaigrette. Top with 2 teaspoons of grated Parmesan cheese. Nutrition Info (for ½ of recipe): 152 calories; 15 g carbohydrate; 3 g protein; 10 g fat (2 g sat); 3 g fiber; 42 mg sodium. Exchanges: 2 vegetables; 1 fruit; 2 fats.

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