I was enjoying some artichoke and asiago dip I had purchased in the grocery store and thought to myself…I really want to stuff this in my chicken breast I’m making for dinner 😉 so I did, although I decided to make the dip from scratch. This chicken was so tasty and reminded me of my popular garlic bacon & cheese stuffed chicken. Simple dinners that paired with a salad are nice and low in points. This artichoke and asiago stuffed chicken breast is just 2SP on blue & purple, 5Sp green.

Artichoke & asiago stuffed chicken

Drizzle
2SP blue & purple, 5SP green/6PP
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main meals
Servings 4

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 oven to 375, cover a baking sheet with some parchment paper and lightly spray.
  • In a small bowl mix together your chopped and drained artichoke, yogurt, pepper, onion & garlic powder.
  • Whisk your egg in a bowl, sprinkle your flour on a flat surface (I used a flat plate) mix your breadcrumbs, italian seasoning and garlic powder together and also place on a flat plate.
  • Heat your 2 tsp oil in a large frying pan over medium heat.
  • Cut open 1 side of your chicken and spoon in 1/4 of your artichoke/yogurt mixture, sprinkle 1 heaping Tbsp of asiago cheese on top then close chicken breast *feel free to use toothpicks, I did not use them. Repeat for remaining chicken breasts.
  • Coat your stuffed chicken breast in the flour, then dip in egg and then roll both sides in breadcrumbs.
  • Sear the chicken breasts in the heated pan for 1 minute on each side then place on baking sheet.
  • Bake in the oven for 35 minutes.
  • Serve warm. The chicken breast will freeze well.

Notes

Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 6 using PP calculator
Nutritional info- Calories 229...Fat 7.9g...Sat fat 2.1g...Carbs 8.7g...Fiber 0.3g...Sugar 1.9g...Protein 31.2g using My Fitness Pal *Includes all ingredients except the egg, I did not add this in to the nutritonal info as you do not end up using much of the egg

 

Author

7 Comments

  1. Charlotte Kesinger Reply

    Those look elegant and delicious. Planning to try them soon!

  2. 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

    • Drizzle Reply

      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

  3. So good! I sautéd some fresh spinach and added it to my Asiago mixture; delish!

  4. I also just used Artichoke and Asiago dip from Superstore, added sautéed spinach and it turned out great.
    2 tbsp = 2 smart points

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