Easy and Light Artichoke Stuffed Chicken
photo by Drazen
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
6 chicken breasts
- Serves:
- 6
ingredients
- 6 artichoke hearts, from a can, chopped
- 6 ounces light cream cheese
- 1 tablespoon butter (I prefer smart balance)
- salt, to taste
- 3 chicken breasts, sliced in have length-wise, creating 6 thin breasts to work with
- breadcrumbs, for lightly coating the chicken
- 1 cup part-skim mozzarella cheese
directions
- Preheat oven to 375 degress.
- In a bowl, mix the artichoke hearts, cream cheese, butter and salt together and put aside.
- Flatten out each breast by laying it on a cutting board, covering it with wax paper and using the flat, broad side of a meat tenderizer (or whatever is handy) gently pound the chicken on the side of the chicken where the skin is stronger (tighter looking).
- After the breast is flattened, lightly coat it in the bread crumbs.
- After the breast is coated, spread about 1/6 of the artichoke mixture on top of the breast.
- Roll the breast over the mixture and secure it with a toothpick.
- Repeat for the remaining breasts and put them all in a baking dish and cover it with aluminum foil.
- Bake for 30 minutes covered,.
- Uncover and bake f5 minutes longer.
- Remove chicken from the oven and sprinkle the mozzarella cheese over each chicken breast.
- Cook chicken about five minutes longer, until the cheese has melted.
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RECIPE SUBMITTED BY
I am the mother of three beautiful children (infant son, toddler daughter and teen-age stepson),and the wife to a wonderful husband. I am the speech-language pathologist for the local school district.
Although I live in PA, I am a HUGE Buffalo Bills fan. I love to make appetizers for the games...particularly ones that go well with a couple of brewskies that I usually start drinking around half-time (that's when the game usually starts going downhill!).
I have always loved to cook, but recently have taken a bigger interest in it. Since being home on maternity leave, I have been watching the food network a lot.
I don't bake too often. I make a lot of green salads, soups and main meals in addition to my appies. I was making most of my meals very low fat and low calorie until I was married and had kids. That changed things for me (I needed to make meals people would eat!). I still make healthy meals, but they are far from fat-free. I almost always use veggies, and healthier meats such as fish and poultry. I don't eat red meat or pork....DH prepares those meals for himself and DD if she wants it.