Who needs takeout when you can get creative in the kitchen? I was indulging in a store-bought artichoke and asiago dip when inspiration struck! I thought to myself, “This flavor combo would be amazing stuffed in some chicken breasts!” So, instead of settling for the pre-made version, I decided to whip up a fresh batch of the dip from scratch and make Asiago Chicken with it. Let me tell you, the homemade version was a flavor explosion! The finished dish satisfied my craving for something delicious, but it was also surprisingly light and healthy.
This asiago chicken breast reminded me a lot of my popular garlic bacon and cheese stuffed chicken recipe but with a lighter and slightly more sophisticated twist. Plus, the beauty of this dish is its simplicity. It comes together quickly, making it perfect for busy weeknights. Just pair it with a side salad for a complete and satisfying meal that’s kind to your waistline. Speaking of waistlines, this recipe is a winner on the Weight Watchers scale too! It clocks in at a mere 3 Weight Watchers points. So ditch the takeout menus and give this recipe a try – your taste buds (and your wallet) will thank you!
Three reasons why you need to make this recipe!
It spruces up a typical chicken dinner meal.
If you can have chicken stuffed with artichokes and plenty of cheese, and still stay on track with your diet goals, why not?!
You can even add spinach if you feel up to it.
Want a bit of extra nutrients? Add chopped up spinach, and it’ll give you loads of nutrients without impacting the flavor.
Asiago chicken is great for entertaining.
Make this for a dinner party along with a side salad, and one of my other lightened up side dishes, and you’ll be a hit!
Ingredients you need to make Asiago Chicken:
- 4 boneless skinless chicken breasts
- 4 oz artichokes in oil, drained and chopped
- ½ cup nonfat plain Greek yogurt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 heaping tablespoons of shredded asiago cheese
- 2 teaspoons olive oil
FOR COATING
- 1 egg
- 2 tablespoons all purpose flour
- ¼ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
How to make Asiago Chicken (step by step):
- Preheat the oven to 375, cover a baking sheet with some parchment paper, and lightly spray it with some nonstick cooking spray.
- In a small bowl, mix together the chopped and drained artichokes, Greek yogurt, pepper, onion and garlic powder.
- Whisk the egg in a bowl. Sprinkle the flour on a flat surface (I used a flat plate), mix the breadcrumbs, Italian seasoning, and garlic powder together, and then place that on a flat plate.
- Heat the 2 teaspoons of oil in a large frying pan over medium heat.
- Cut open 1 side of the chicken and spoon in ¼ of the artichoke/yogurt mixture. Sprinkle 1 heaping tablespoon of asiago cheese on top then close the chicken breast. Feel free to use toothpicks if needed. Repeat for remaining chicken breasts.
- Coat the stuffed chicken breast in the all purpose flour, then dip it in the egg, and then roll both sides in the breadcrumbs.
- Sear the chicken breasts in the heated pan for 1 minute on each side then place them on the baking sheet.
- Bake the chicken in the oven for 35 minutes.
- Serve warm and enjoy!
Makes 4 servings. Nutrition info for 1 serving: Calories 323, Fat 13 g, Saturated fat 2.76 g, Carbs 11 g, Fiber 1.36 g, Sugars 1.92 g, Sodium 605.01 mg, Protein 40 g.
WW Points For Asiago Chicken
- Boneless skinless chicken breasts 0 points
- Artichokes in oil, drained and chopped 2 points
- Nonfat plain Greek yogurt 0 points
- Black pepper 0 points
- Garlic powder 0 points
- Onion powder 0 points
- Shredded asiago cheese 3 points
- Olive oil 3 points
FOR COATING
- Egg 0 points
- All purpose flour 2 points
- Breadcrumbs 3 points
- Garlic powder 0 points
- Italian seasoning 0 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 6 using PP calculator
Different ways to change up this recipe:
- Add spinach like I said above! Or try using a different type of cheese like blue cheese or parmesan. Whatever you prefer.
Tips and Tricks for Making Asiago Chicken:
- Asiago chicken keeps well in the fridge for up to seven days. I suggest popping it in the air fryer when reheating so it crisps the coating.
- These chicken breasts freeze well once cooked, for up to three months.
Similar recipes you’ll enjoy:
asiago chicken
Ingredients
- 4 boneless skinless chicken breast *for freestyle the weight does not matter but for old SP/PP I based it on 5oz chicken breast
- 4 oz artichoke, oil drained and chopped *My jar was 6oz but I only needed 4oz of it which was approx 1/3 cup
- 1/2 cup non fat plain greek yogurt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 4 heaping Tbsp shredded asiago cheese
- 2 tsp olive oil
- FOR COATING
- 1 egg
- 2 Tbsp flour
- 1/4 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp italian seasoning
Instructions
- Preheat the oven to 375, cover a baking sheet with some parchment paper, and lightly spray it with some nonstick cooking spray.
- In a small bowl, mix together the chopped and drained artichokes, Greek yogurt, pepper, onion and garlic powder.
- Whisk the egg in a bowl. Sprinkle the flour on a flat surface (I used a flat plate), mix the breadcrumbs, Italian seasoning and garlic powder together ,and then place that on a flat plate.
- Heat the 2 teaspoons of oil in a large frying pan over medium heat.
- Cut open 1 side of the chicken and spoon in ¼ of the artichoke/yogurt mixture. Sprinkle 1 heaping tablespoon of asiago cheese on top then close the chicken breast. Feel free to use toothpicks if needed. Repeat for remaining chicken breasts.
- Coat the stuffed chicken breast in the all purpose flour, then dip it in the egg, and then roll both sides in the breadcrumbs.
- Sear the chicken breasts in the heated pan for 1 minute on each side then place them on the baking sheet.
- Bake the chicken in the oven for 35 minutes.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those look elegant and delicious. Planning to try them soon!
Hope you enjoy it 🙂
Good afternoon,
I entered this recipe in “create new recipe” in the WW app and came up with 4 points, 9 for 4 tbsp / 2 ounces Asiago cheese, 3 for olive, 2 for flour and 3 for breadcrumbs, total of 17 points. Please advice.
Thanks
Hi there, my breakdown is asiago 6, breadcrumbs 3, four 1, oil 3.. products can vary, you might live in one country and me another, the flour I only counted for 1.5Tbsl as you don’t use it all.. and my cheese is from a local grocery store here in Canada, you go with what you feel best going with
So good! I sautéd some fresh spinach and added it to my Asiago mixture; delish!
Awesome, so glad you enjoyed it 🙂
I also just used Artichoke and Asiago dip from Superstore, added sautéed spinach and it turned out great.
2 tbsp = 2 smart points