Savory Stuffed Chicken Breasts with Artichoke and Herb Salad

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Healthy cooking really isn’t all that difficult.

Take this recipe I modified from Real Simple Magazine. It’s a light and healthy chicken recipe to begin with, but I wanted more. More color so I could keep my commitment to my cooking with color challenge, and more flavor.

This is what I did . . .

Rather than grill in a grill pan, since chicken breasts don’t have a lot of fat, I cooked them in a non-stick pan so I could pick up all those savory bits in a pan sauce.

Then I added an herb salad with a few of the artichokes (I had a 13 oz can of artichokes on hand), tomatoes, parsley and a little lemon for a really fresh flavor!

This recipe is a beautiful example of a healthy, light, tasty meal.

Happy cooking!

Savory Stuffed Chicken Breasts with Artichoke and Herb Salad
 
Ingredients
  • * 1 14-ounce jar artichoke hearts, drained and chopped
  • * 2 tablespoons grated Parmesan
  • * 2 tablespoons fresh thyme leaves
  • * 4 6-ounce boneless, skinless chicken breasts
  • * 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • * kosher salt and pepper
  • * 2 shallots, thinly sliced
  • * 1 tablespoon red wine vinegar
  • * 1 cup vegetable broth
  • * ½ cup white wine of choice
  • * 1 small clove garlic minced
  • * 4 cups bagged herb salad mix
  • * 2 tbs parsley minced
  • * 2 cups chopped tomatoes
  • * half a lemon, juiced
Instructions
  1. 1. Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
  2. 2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.
  3. 3. Heat a non-stick skillet to medium with 1 tbs olive oil. Cook the chicken, turning once, until cooked through, 6 to 7 minutes per side.
  4. 4. Remove chicken from pan.
  5. 5. Add one shallot, vegetable or chicken broth, wine and garlic to pan and reduce for 15 minutes or until ¾ of a cup in volume.
  6. 6. Toss herb salad with tomato, remaining shallot, parsley, remaining olive oil and juice of ½ lemon.
  7. 7. Slice chicken breasts in half and pour pan sauce on top. Serve with salad.
Nutrition Information
Serving size: 4

What’s good for me in this dish?

Artichokes are low in saturated fat, cholesterol and sodium, and a good source of Thiamin, Niacin and dietary fiber. A natural diuretic and digestive aid.

Tomatoes provide a great source of vitamins C, A and K. Not to mention the antioxidant and cancer preventing benefits of Lycopene.

Lean chicken breasts are a complete protein, with less saturated fat than beef. Chicken also has cancer protecting B vitamins, including Niacin and B6 for energy.

Servings: 4
Amount Per Serving
Calories: 386
Total Fat: 9.25g
Cholesterol: 100mg
Sodium: 363mg
Total Carbs: 25.13g
Dietary Fiber: 12.05g
Sugars: 6.38g
Protein: 45.83g
Weight Watchers Points 8

If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points. 

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