My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

Heartful Chicken

Recipe #302710 | 50 min | 15 min prep | SERVES 2 , 1 8x8 pan (Change Servings)

RECIPE BY: Diane E

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.

Posted on: May 8, 2008

Ingredients

  • 2 chicken breast, trimmed
  • 1 (12 ounce) can water-packed artichoke hearts
  • 1 (12 ounce) can mushroom pieces
  • 1/2 cup white wine
  • 1/8 cup caper
  • 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 (preferrably melba toast-based)
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • teaspoon dried basil
  • teaspoon dried rosemary
  • olive oil flavored cooking spray (for low-fat cooking label)
  • Directions

    1. 1
      Preheat oven to 365 degrees.
    2. 2
      Make a slice into the middle of the chicken breasts, making a pocket.
    3. 3
      Stuff cheese crumbles into the chicken breasts.
    4. 4
      Place chicken breasts in square baking dish and sprinke white pepper and salt.
    5. 5
      In small skillet, combine 1/4 cup of the white wine, artichokes, mushrooms and capers and heat on high.
    6. 6
      Stir in basil and rosemary with the artichoke, mushroom and caper mixture and reduce until all liquid has evaporated, set aside.
    7. 7
      In a separate bowl, mix together cream of chicken soup and remaining 1/4 cup of wine.
    8. 8
      Pour artichoke, mushroom and caper mixture into baking pan with the chicken.
    9. 9
      Pour cream of chicken mixture into baking pan.
    10. 10
      In another bowl, mix stuffing breadcrumbs with spray butter or olive oil.
    11. 11
      Spread stuffing mix on top of baking pan.
    12. 12
      Bake for 35 minutes or until bubbly in the middle and chicken cooked through.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (604g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    fat free monterey jack pepper cheese

    reduced-fat cream of chicken soup

    seasoned stuffing mix

    Calories 426
    Calories from Fat 129 (30%)
    Amount Per Serving %DV
    Total Fat 14.4g 22%
    Saturated Fat 4.1g 20%
    Monounsaturated Fat 5.6g
    Polyunsaturated Fat 3.3g
    Trans Fat 0.2g
    Cholesterol 92mg 30%
    Sodium 810mg 33%
    Potassium 1524mg 43%
    Total Carbohydrate 27.3g 9%
    Dietary Fiber 11.6g 46%
    Sugars 5.1g
    Protein 41.8g 83%
    Vitamin A 483mcg 9%
    Vitamin B6 1.2mg 59%
    Vitamin B12 0.6mcg 9%
    Vitamin C 21mg 35%
    Vitamin E 1mcg 3%
    Calcium 121mg 12%
    Iron 4mg 26%

    detailed view...

    how is this calculated?

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved