Artichoke and Tomato Chicken - 19.8g Carbs, 4.5g Fiber
From: allrecipes.com - Submitted By: Maggie
"This is a delicious recipe that I came up with one afternoon when
I couldn't find anything to make for the family!"
Prep Time: 20 Min
Cook Time: 45 Min
Ready In: 1 Hour 5 Min
Servings: 6
1/4 cup olive oil
4 fresh tomatoes, diced
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 oz pkg) mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano,
artichoke hearts and red peppers. Cook until just hot, then remove from
heat. transfer to a large bowl and toss together with mozzarella cubes.
2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded
breasts and spoon filling onto the center, leaving an inch on each side.
Adjust filling as you roll so as not to over stuff. Place them seam side
down into a 2 quart baking dish. cover with marinara sauce. Place lid
onto dish or cover with aluminum foil.
3. Bake for 35 to 45 minutes in the preheated oven, or until chicken
is cooked through. You'll love it!
Servings: 6
Nutrition per Serving:
543 Calories, 20.4g Total Fat, 162mg Cholesterol, 817mg Sodium,
19.8g Total Carbs, 4.5g Dietary Fiber, 66.7g Protein
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