Artichoke and Sun-dried Tomato Stuffed Chicken

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	351
Total Fat	17 g
Saturated Fat	5 g
Sodium	563 mg
Total Carbohydrate	6.5 g
Dietary Fiber	2 g
Protein	42 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Walnuts	1 tablespoon
Water-packed artichoke hearts, finely chopped	¼ cup
Sun-dried tomatoes packed in oil, chopped	¼ cup
Mozzarella, shredded	¼ cup
Fresh basil, chopped	1 tablespoon
Red wine vinegar	1 teaspoon
Olive oil	1 + 2 teaspoons
Chicken breasts	2 (5-ounce)
Salt	¼ teaspoon
Fresh ground pepper

Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.

Directions
Place medium to large skillet over medium-high heat and add walnuts. Toast for 2-3 minutes, or until fragrant. Let cool slightly, and then chop into smaller pieces.
Mix together artichokes, sun-dried tomatoes, mozzarella, basil, walnuts, vinegar, and 1 teaspoon of olive oil in a small bowl.
Using a sharp paring knife, slice deep pockets in the sides of the chicken breasts, making as much room for the stuffing as possible. (If you accidentally cut through to the side, seal with a toothpick after adding stuffing.)
Stuff ½ of artichoke and sun-dried tomatoes mixture into each chicken breast.
Add 2 teaspoons of olive oil to the skillet and heat over medium-high heat. Add chicken and cook for 5-6 minutes on each side. Season with ¼ teaspoon salt and pepper to taste.

Exchanges
4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable

Side Suggestions: Arugula Salad
Mix 4 cups arugula salad with 2 tablespoons of toasted and roughly chopped walnuts, 1 sliced pear, and 1 tablespoon balsamic vinaigrette. Top with 2 teaspoons of grated Parmesan cheese. Nutrition Info (for ½ of recipe): 152 calories; 15 g carbohydrate; 3 g protein; 10 g fat (2 g sat); 3 g fiber; 42 mg sodium. Exchanges: 2 vegetables; 1 fruit; 2 fats.

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