OK, here's the breakdown from MasterCook. Remember that the software adds up ALL the nutrition info for the sauce, and I figure about 1/8 of the sauce actually went to the plate.

I also cut the sauce ingredients in half, so there wouldn't be so much left over. (Except for the garlic. No point in a half clove of garlic... )


* Exported from MasterCook *

Creamy Artichoke Chicken Breasts

Recipe By :"Beanie"
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cream cheese -- softened
5 1/2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon dijon mustard
1 clove garlic -- minced
1/2 teaspoon worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 cup mozzarella cheese -- grated
1/4 cup parmesan cheese -- shredded
9 ounces marinated artichoke hearts
1 each green onions -- finely chopped
2 each chicken breast, no skin, no bone, R-T-C -- cut in half
2 tablespoons extra virgin olive oil

Mix cream cheese, sour cream, mayo, lemon juice, dijon, garlic, worcestershire and hot pepper sauce in food processor until smooth.

Slowly add cheese, artichoke hearts and onions

(Sauce can be made up to a day in advance)

Brown chicken breasts in oil until 140 degrees (about 10 minutes)

Place in casserole dish and cover with prepared artichoke sauce.

Cover with lid and bake at 350 for 30 minutes

Uncover and place under broiler until cheese bubbles and starts to brown on top

Source:
"Low-Carb Forum"
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Per Serving (excluding unknown items): 600 Calories; 47g Fat (69.7% calories from fat); 37g Protein; 8g Carbohydrate; 2g Dietary Fiber; 157mg Cholesterol; 649mg Sodium. Exchanges: 5 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.