Tomato and Artichoke Stuffed Chicken

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NUTRITION per serving: 368 Calories; 12g Fat; 42g Protein; 24g Carbohydrate; 8g Dietary Fiber; 86mg Cholesterol; 703mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 2 1/2 Vegetable; 1 Fat. Points: 8

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  • 6

Ingredients

  • 1 tablespoon olive oil
  • 2 cups diced tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 6 artichoke hearts, drained and chopped
  • 2 medium red bell peppers, seeded, deribbed and chopped
  • 8 ounces shredded part-skim Mozzarella cheese
  • 6 (4-oz.) boneless skinless chicken breast halves, pounded to 1/4-inch thickness
  • 2 cups Marinara sauce

Preparation

Step 1

Preheat oven to 350 degrees. Heat the oil in a skillet over medium heat; add tomatoes, basil, oregano, artichoke hearts and bell peppers; cook until just hot, then remove from heat. Transfer to a large bowl and toss with Mozzarella cheese; spoon mixture down the center of the pounded chicken breast halves, leaving an inch on each side; roll up, adjusting the filling as you roll so as not to over-stuff. Place rolls on a baking dish, seam sides down; pour Marinara sauce on top. Cover dish with aluminum foil wrap and bake for 35 to 45 minutes or until chicken is cooked through.

SERVING SUGGESTION: Angel Hair pasta tossed with butter and grated Parmesan cheese; add a big salad.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use soy cheese.
GLUTEN FREE: Make sure artichoke hearts are gluten free.

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