SKINNY STUFFED CHICKEN

Skinny Stuffed Chicken image

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.

Provided by DKE713

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 13

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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

Steps:

Preheat the oven to 365 degrees F (185 degrees C).
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.
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.
Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

Nutrition Facts : Calories 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, Sodium 2294.3 mg, Sugar 4.5 g