Skinny Stuffed Chicken

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.