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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
2 chicken breasts, trimmed |
1 (12 ounce) can water-packed artichoke hearts |
1 (12 ounce) can mushroom pieces |
1/2 cup white wine |
1/8 cup capers |
1/2 cup fat free monterey jack pepper cheese, crumbled |
1 (12 ounce) can reduced-fat cream of chicken soup |
1/2 cup seasoned stuffing mix (preferably melba toast-based) |
1/4 teaspoon white pepper |
1/4 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried rosemary |
olive oil flavored cooking spray (for low-fat cooking label) |
Directions:
1. Preheat oven to 365°F.
2. Make a slice into the middle of the chicken breasts, making a pocket.
3. Stuff cheese crumbles into the chicken breasts.
4. Place chicken breasts in square baking dish and sprinkle white pepper and salt.
5. In small skillet, combine 1/4 cup of the white wine, artichokes, mushrooms and capers and heat on high.
6. Stir in basil and rosemary with the artichoke, mushroom and caper mixture and reduce until all liquid has evaporated, set aside.
7. In a separate bowl, mix together cream of chicken soup and remaining 1/4 cup of wine.
8. Pour artichoke, mushroom and caper mixture into baking pan with the chicken.
9. Pour cream of chicken mixture into baking pan.
10. In another bowl, mix stuffing breadcrumbs with spray butter or olive oil.
11. Spread stuffing mix on top of baking pan.
12. Bake for 35 minutes or until bubbly in the middle and chicken cooked through.
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