Skinny Stuffed Chicken

This skinny recipe consists of stuffed chicken breasts mixed with a heavenly, yet light, artichoke heart, mushroom, caper, and white wine reduction.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• olive oil cooking spray
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 2 skinless, boneless chicken breasts, trimmed
• 12 ounces artichoke hearts in water
• 12 ounces canned mushroom pieces
• 0.25 teaspoon salt
• 0.25 teaspoon ground white pepper
• 0.25 cup capers
• 0.5 cup crumbled fat-free pepper Jack cheese
• 0.5 cup white wine, divided
• 0.5 cup melba toast stuffing mix

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.