Skinny Stuffed Chicken

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Recipe by: DKE713

"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."

Directions

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.