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Artichoke and Sun-dried Tomato Stuffed Chicken

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 351
Total Fat 17 g
Saturated Fat 5 g
Sodium 563 mg
Total Carbohydrate 6.5 g
Dietary Fiber 2 g
Protein 42 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Walnuts 1 tablespoon
Water-packed artichoke hearts, finely chopped ¼ cup
Sun-dried tomatoes packed in oil, chopped ¼ cup
Mozzarella, shredded ¼ cup
Fresh basil, chopped 1 tablespoon
Red wine vinegar 1 teaspoon
Olive oil 1 + 2 teaspoons
Chicken breasts 2 (5-ounce)
Salt ¼ teaspoon
Fresh ground pepper

Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.

Directions

  1. Place medium to large skillet over medium-high heat and add walnuts. Toast for 2-3 minutes, or until fragrant. Let cool slightly, and then chop into smaller pieces.
  2. Mix together artichokes, sun-dried tomatoes, mozzarella, basil, walnuts, vinegar, and 1 teaspoon of olive oil in a small bowl.
  3. Using a sharp paring knife, slice deep pockets in the sides of the chicken breasts, making as much room for the stuffing as possible. (If you accidentally cut through to the side, seal with a toothpick after adding stuffing.)
  4. Stuff ½ of artichoke and sun-dried tomatoes mixture into each chicken breast.
  5. Add 2 teaspoons of olive oil to the skillet and heat over medium-high heat. Add chicken and cook for 5-6 minutes on each side. Season with ¼ teaspoon salt and pepper to taste.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable

  • Side Suggestions: Arugula Salad

    Mix 4 cups arugula salad with 2 tablespoons of toasted and roughly chopped walnuts, 1 sliced pear, and 1 tablespoon balsamic vinaigrette. Top with 2 teaspoons of grated Parmesan cheese. Nutrition Info (for ½ of recipe): 152 calories; 15 g carbohydrate; 3 g protein; 10 g fat (2 g sat); 3 g fiber; 42 mg sodium. Exchanges: 2 vegetables; 1 fruit; 2 fats.

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