Antipasto Stuffed Chicken Breasts Recipe
Stuffed chicken breasts make a great presentation and are a breeze to put together!
Servings: 4 Servings
Calories: 234kcal
Ingredients
The Filling:
- 1 artichoke canned in water chopped (¼ cup)
- ¼ cup chopped tomato
- 1 ounce 1 slice BelGioioso Provolone cheese, chopped
- 1 ounce kalamata olives chopped
- 1 garlic clove minced
- 2 tablespoons minced flat-leaf parsley
- ground pepper to taste
The Chicken:
- 4 boneless skinless chicken breasts (5 ounces each)
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
The Filling:
- In a medium bowl, stir together the artichoke, tomato, Provolone cheese, olives, garlic and parsley. Season with pepper, to taste.
The Chicken:
- Preheat the oven to 375 degrees F.
- Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
- Rub the chicken breasts with the olive oil and season with the salt and pepper.
- Stuff each chicken breast with ¼ of the filling.
- Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
- Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
- Remove the chicken from the pan and let rest for 10 minutes. Slice and serve.
Notes
Weight Watchers Points: 6 (Points+), 6 (Old Points)
Nutrition
Serving: 1Stuffed Chicken Breast | Calories: 234kcal | Carbohydrates: 5g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 680mg | Potassium: 692mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 9.7mg | Calcium: 86mg | Iron: 1.2mg