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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
1 8-inch square pan
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 365 degrees F (185 degrees C).

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  • 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

389 calories; protein 24.8g; carbohydrates 40.1g; fat 12.4g; cholesterol 56.3mg; sodium 2294.3mg. Full Nutrition
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