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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 Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Entrees
Cuisine:
Italian
Keyword:
Gluten Free, Poultry Recipes
Servings:
4
Servings
Calories:
234
kcal
Author:
Dara Michalski | Cookin' Canuck
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:
1
Stuffed Chicken Breast
|
Calories:
234
kcal
|
Carbohydrates:
5
g
|
Protein:
33
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
96
mg
|
Sodium:
680
mg
|
Potassium:
692
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
320
IU
|
Vitamin C:
9.7
mg
|
Calcium:
86
mg
|
Iron:
1.2
mg