Low Fat Apricot Stuffed Chicken Breasts
Elevate your dinner game with these Low Fat Apricot Stuffed Chicken Breasts, a delectable combination of sweet and savory flavors that’s both healthy and satisfying. Tender, juicy chicken breasts are filled with a luscious mixture of chopped dried apricots, low-fat cream cheese, fresh parsley, and garlic, creating a perfectly balanced flavor profile. This simple yet impressive dish is baked to golden perfection, with optional chicken broth keeping the meat extra moist and flavorful. Perfect for a health-conscious weeknight dinner or a special occasion, this recipe is light on fat but big on taste. Pair it with steamed vegetables or a fresh salad for an elegant, protein-packed meal that’s ready in just 45 minutes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup dried apricots, chopped
- 4 tablespoons low-fat cream cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cup chicken broth (optional, for baking)
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with cooking spray.
Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to slice all the way through.
In a medium bowl, mix together the chopped dried apricots, low-fat cream cheese, minced garlic, and chopped parsley. Season with a pinch of salt and black pepper.
Stuff each chicken breast with an equal amount of the apricot mixture. Secure the opening with toothpicks or kitchen twine to prevent the filling from falling out while cooking.
Sprinkle the outside of each chicken breast with the remaining salt and pepper to season. Drizzle olive oil over the chicken for added moisture and flavor.
If desired, pour the chicken broth into the bottom of the baking dish to keep the chicken moist during baking.
Place the stuffed chicken breasts in the prepared baking dish and bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the toothpicks or twine before serving.
Serve warm with steamed vegetables, a side salad, or your favorite whole grain for a complete low-fat meal.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 94.6 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
