Heartful Chicken
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- 2 chicken breasts, trimmed
- 1 (12 ounce) can water-packed artichoke hearts
- 1 (12 ounce) can mushroom pieces
- 1/2 cup wine
- 1/8 cup capers
- 1/2 cup fat free monterey jack pepper cheese, crumbled
- 1 (12 ounce) can reduced-fat cream of chicken soup
- 1/2 cup seasoned stuffing mix (preferably melba toast-based)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- olive oil flavored cooking spray (for low-fat cooking label)
Recipe
- 1 preheat oven to 365°f.
- 2 make a slice into the middle of the chicken breasts, making a pocket.
- 3 stuff cheese crumbles into the chicken breasts.
- 4 place chicken breasts in square baking dish and sprinkle pepper and salt.
- 5 in small skillet, combine 1/4 cup of the wine, artichokes, mushrooms and capers and heat on high.
- 6 stir in basil and rosemary with the artichoke, mushroom and caper mixture and reduce until all liquid has evaporated, set aside.
- 7 in a separate bowl, mix together cream of chicken soup and remaining 1/4 cup of wine.
- 8 pour artichoke, mushroom and caper mixture into baking pan with the chicken.
- 9 pour cream of chicken mixture into baking pan.
- 10 in another bowl, mix stuffing breadcrumbs with spray butter or olive oil.
- 11 spread stuffing mix on top of baking pan.
- 12 bake for 35 minutes or until bubbly in the middle and chicken cooked through.
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