Artichoke and Sun-dried Tomato Stuffed ChickenEn Español (Spanish Version)
Serving Size½ of recipeCalories
17 gSaturated Fat5 gSodium
563 mgTotal Carbohydrate
6.5 gDietary Fiber2 gProtein
42 gServings2IngredientsMeasuresWalnuts1 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
Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.
DirectionsPlace 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.
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.