asiago chicken

5 from 1 vote

2SP blue & purple, 5SP green/6PP

Prep Time15

Cook Time35

Total Time50

Course: Main meals

Servings:

Author: Drizzle

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

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!

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