Chicken Breasts Stuffed With Fontina, Artichokes and Sun-Dried T Recipe
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Directions:
- Preheat oven to 375°F.
- Mix artichokes, cheese, tomatoes and basil together.
- Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
- Divide one cup of stuffing among the four breasts.
- Press edges to seal and sprinkle with salt and pepper.
- Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
- Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.2 Kcal (1659 kJ) | ||
| Calories from fat | 157.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 177.52mg | 59% | |
| Sodium | 1047.6mg | 44% | |
| Potassium | 952.04mg | 20% | |
| Total Carbs | 5.54g | 2% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 57.06g | 114% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 211.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 139.82 Kcal (585 kJ) | ||
| Calories from fat | 55.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 27% | |
|---|---|---|---|
| Cholesterol | 62.65mg | 59% | |
| Sodium | 369.7mg | 44% | |
| Potassium | 335.98mg | 20% | |
| Total Carbs | 1.96g | 2% | |
| Sugars | 1.17g | 13% | |
| Dietary Fiber | 0.58g | 7% | |
| Protein | 20.14g | 114% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 74.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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