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Categories:
chicken breasts water mushroom pieces white wine capers pepper cheese cream of chicken soup stuffing mix white pepper salt basil rosemary olive oil
Viewed: 28 - Published at: 2 years agoIngredients
- 2 chicken breasts, trimmed
- 1 (12 ounce) can water-packed artichoke hearts
- 1 (12 ounce) can mushroom pieces
- 12 cup white wine
- 18 cup capers
- 12 cup fat free monterey jack pepper cheese, crumbled
- 1 (12 ounce) can reduced-fat cream of chicken soup
- 12 cup seasoned stuffing mix (preferably melba toast-based)
- 14 teaspoon white pepper
- 14 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- olive oil flavored cooking spray (for low-fat cooking label)
Method
- Preheat oven to 365F.
- Make a slice into the middle of the chicken breasts, making a pocket.
- Stuff cheese crumbles into the chicken breasts.
- Place chicken breasts in square baking dish and sprinkle white pepper and salt.
- In small skillet, combine 1/4 cup of the white wine, artichokes, mushrooms and capers and heat on high.
- Stir in basil and rosemary with the artichoke, mushroom and caper mixture and reduce until all liquid has evaporated, set aside.
- In a separate bowl, mix together cream of chicken soup and remaining 1/4 cup of wine.
- Pour artichoke, mushroom and caper mixture into baking pan with the chicken.
- Pour cream of chicken mixture into baking pan.
- In another bowl, mix stuffing breadcrumbs with spray butter or olive oil.
- Spread stuffing mix on top of baking pan.
- Bake for 35 minutes or until bubbly in the middle and chicken cooked through.
