This is a simple and delicious low carb and low calorie dish with artichoke hearts and sun dried tomatoes.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 1/2 pounds chicken breast, boneless and skinless
1 cup spinach, fresh baby, chopped
4 ounces artichoke hearts,marinated in juice, drained and chopped
2 tablespoons sundried tomatoes, packed in oil, drained and chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 tablespoon pepper, black
Preparation: Preheat oven to 375 degrees. Combine spinach, artichoke hearts and sun dried tomatoes in a small bowl and set aside. Pat chicken with a paper towel to dry. Cut chicken lengthwise down side of each breast to butterfly (don’t cut all the way through). Place artichoke mixture down the center of each breast, fold top over and secure with a toothpick. Season the outside of each piece of chicken with salt and pepper and paprika if desired. Heat a large skillet over medium heat. Add oil,then add the chicken and cook for about 3 minutes per side until golden brown. Place chicken in a baking dish and cook in oven for about 15 minutes until cooked through. Slice and serve.
Nutrition: Per Serving About: 240 calories, 10 g fat, 1.5 g saturated fat, 35 g protein, 3 g carbohydrates, 1 g dietary fiber, 350 mg sodium; WW Points Plus value 6