Nutrition Facts

Serving Size½ of recipe
Total Fat17 g
Saturated Fat5 g
Sodium563 mg
Total Carbohydrate6.5 g
Dietary Fiber2 g
Protein42 g

Servings and Times


Ingredients and Preparation

Walnuts1 tablespoon
Water-packed artichoke hearts, finely chopped¼ cup
Sun-dried tomatoes packed in oil, chopped¼ cup
Mozzarella, shredded¼ cup
Fresh basil, chopped1 tablespoon
Red wine vinegar1 teaspoon
Olive oil1 + 2 teaspoons
Chicken breasts2 (5-ounce)
Salt¼ teaspoon
Fresh ground pepper

Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.

  1. Directions
  2. Place medium to large skillet over medium-high heat and add walnuts. Toast for 2-3 minutes, or until fragrant. Let cool slightly, and then chop into smaller pieces.
  3. Mix together artichokes, sun-dried tomatoes, mozzarella, basil, walnuts, vinegar, and 1 teaspoon of olive oil in a small bowl.
  4. Using a sharp paring knife, slice deep pockets in the sides of the chicken breasts, making as much room for the stuffing as possible. (If you accidentally cut through to the side, seal with a toothpick after adding stuffing.)
  5. Stuff ½ of artichoke and sun-dried tomatoes mixture into each chicken breast.
  6. Add 2 teaspoons of olive oil to the skillet and heat over medium-high heat. Add chicken and cook for 5-6 minutes on each side. Season with ¼ teaspoon salt and pepper to taste.