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.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
389 Calories
Recipe Instructions
Step 1
Preheat the oven to 365 degrees F (185 degrees C).
Step 2
Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
Step 3
Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
Step 4
Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
Step 5
Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
Step 6
Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
Step 7
Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.
Ingredients
¼ teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried basil
¼ teaspoon ground white pepper
¼ cup capers
olive oil cooking spray
1 (10.75 ounce) can reduced-fat cream of chicken soup
