A great dish for company. A friend served this for a dinner and everyone liked it. Use the spinach artichoke dip recipe for the stuffing.
Preheat oven to 400 degrees F. Use a sharp knife to create a picket in each chicken breast (do not slice through). Stuff chicken with a large spoonful of spinach artichoke dip. Use two toothpicks to close up each breast. Season breast liberally with kosher salt, black pepper, dried basil and a little garlic powder. Arrange breasts in an oven safe casserole dish that is sprayed with cooking oil. In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper. Top the chicken breasts with the artichoke tomato mixture. Bake the chicken uncovered until the internal temperature of the chicken is 155 degrees F. Remove the breasts from the oven and top with grated mozzarella cheese. Return the dish to the oven and cook uncovered until the internal temperature reaches 165 degrees F.
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Serving Size: 1 Serving (1176g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1416 | ||
Calories from Fat: 292 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 620.1mg | 191 % | |
Sodium 1421mg | 49 % | |
Potassium 2921mg | 77 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 11.7g | ||
Protein 249.5g | 356 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1416
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