• Artichoke and Sun-dried Tomato Stuffed Chicken

    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.

    Exchanges4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable

    Side Suggestions: Arugula SaladMix 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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