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5 from 1 vote

Antipasto Stuffed Chicken Breasts Recipe

Stuffed chicken breasts make a great presentation and are a breeze to put together!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Entrees
Cuisine: Italian
Keyword: Gluten Free, Poultry Recipes
Servings: 4 Servings
Calories: 234kcal


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:


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.


Weight Watchers Points: 6 (Points+), 6 (Old Points)


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