Name: Skinny Stuffed Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts, trimmed - 2; Crumbled fat-free pepper Jack cheese - ½ cup; Salt - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Artichoke hearts in water - 12 ounces; Canned mushroom pieces - 12 ounces; White wine, divided - ½ cup; Capers - ¼ cup; Dried basil - 1 teaspoon; Dried rosemary - 1 teaspoon; Reduced-fat cream of chicken soup - 1 (10.75 ounce) can; Melba toast stuffing mix - ½ cup; Olive oil cooking spray - ½ cup

Ingredients for - Skinny Stuffed Chicken

1. Skinless, boneless chicken breasts, trimmed 2

2. Crumbled fat-free pepper Jack cheese ½ cup

3. Salt ¼ teaspoon

4. Ground white pepper ¼ teaspoon

5. Artichoke hearts in water 12 ounces

6. Canned mushroom pieces 12 ounces

7. White wine, divided ½ cup

8. Capers ¼ cup

9. Dried basil 1 teaspoon

10. Dried rosemary 1 teaspoon

11. Reduced-fat cream of chicken soup 1 (10.75 ounce) can

12. Melba toast stuffing mix ½ cup

13. Olive oil cooking spray ½ cup

How to cook deliciously - Skinny Stuffed Chicken

1 . Stage

Preheat the oven to 365 degrees F (185 degrees C).

2 . Stage

Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.

3 . Stage

Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.

4 . Stage

Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.

5 . Stage

Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.

6 . Stage

Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.

7 . Stage

Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.