Savory Stuffed Chicken Breasts With Artichoke and Herb Salad
By: Kristi Rimkus
Published: Thursday, December 3, 2009 - 12:16am

Ingredients




14 ounces jar artichoke hearts, drained and chopped
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
6 ounces boneless, skinless chicken breasts
2 teaspoons tablespoons plus 1  extra-virgin olive oil
kosher salt and pepper

2 shallots, thinly sliced
1 tablespoon red wine vinegar
1 cup vegetable broth
1/2 cup white wine of choice
1 small clove garlic minced
4 cups bagged herb salad mix
2 tablespoons parsley minced
2 cups chopped tomatoes
half a lemon, juiced

Preparation

1 Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl. 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 3/4 teaspoon salt and 1/4 teaspoon pepper. 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 Remove chicken from pan. 5 Add one shallot, vegetable or chicken broth, wine and garlic to pan and reduce for 15 minutes or until 3/4 of a cup in volume. 6 Toss herb salad with tomato, remaining shallot, parsley, remaining olive oil and juice of 1/2 lemon. 7 Slice chicken breasts in half and pour pan sauce on top. Serve with salad.

About


Healthy cooking really isn’t all that difficult. Take this recipe I modified from Real Simple Magazine. It’s a light 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.
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