Total Time
50mins
Prep 15 mins
Cook 35 mins

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 Nutrition

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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