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

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


  • 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
  • 1 egg
  • 2 Tbsp flour
  • 1/4 cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp italian seasoning


  • 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.


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




  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.

    • 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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