Italian Stuffed Chicken Breasts Recipe
Servings: 4
Ingredients
- 1/4 c. Kalamata olive spread
- 2 Tbsp. Mayonnaise
- 4 x Bone-in chicken breast halves
- 1 can (14-1/2 oz) italian-style stewed tomatoes, liquid removed
- 1 jar (6-oz) marinated artichoke hearts, liquid removed and quartered
Directions
- Stir together kalamata olive spread and mayonnaise.
- Lift skin on chicken breasts, without detaching skin; spread olive mix proportionately under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil.
- Stir together tomatoes and artichoke hearts; spoon proportionately over chicken.
- Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet.
- Bake at 400 for 1 hour or possibly till chicken is done.
- Makes 4 servings.
- Notes: Complete the meal: Steamed green beans and toasted garlic bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 52 | 100% |
| Total Fat 5.84g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 1mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.0g | 0% |
