Low-Fat Artichoke Crusted Chicken Breasts

chicken artic

This is probably one of my favorite chicken dishes…and I’m not a chicken person. I love artichoke dip but I don’t love all of the calories and other “junky” ingredients it has in it. Soooooo..I decided to come up with a delicious and healthy spin off of something I love, it’s amazingly delicious!

Yield: 4

4 boneless chicken breasts
1 can of artichoke hearts; drained and chopped
1/2 cup monterey jack cheese; shredded
1/4 cup nonfat plain greek yogurt
1/4 cup nonfat sour cream
1/2 tsp granulated garlic
1/2 black pepper
1/2 tsp salt

1. Preheat oven to 350 degrees F. Salt and Pepper chicken breast and put in baking dish.

2. In a medium sized mixing bowl, mix chopped artichoke hearts, cheese, yogurt, sour cream, granulated garlic, salt and pepper. With a spoon, top each chicken breast with artichoke mixture until covered (about 1/4 cup per chicken).

3. Place in oven for 35-40 minutes, or until chicken is fully cooked.

Mini Eggplant Pizzas

Yield: 5

1 eggplant; cut into ½ inch thick slices
¾ cup tomato sauce
½ cup mozzarella cheese
1 Tbsp olive oil
1 Tbsp fresh basil
garlic salt and pepper to taste

1. Preheat oven to 375 degrees F. Spread eggplant slices on a greased cookie sheet and brush olive oil on each slice and then sprinkle garlic salt and pepper. Bake eggplant slices for 12 minutes. Let cool and leave oven on.

2. Top each eggplant with tomato sauce, cheese, and fresh basil. Put back in oven until cheese is melted.