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.