Breaded Stuffed Chicken Breasts Recipe

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More than at any other time of year, watching your diet around the holidays can be a real challenge. That's when I reach for this chicken recipe. It's festive and full-flavored, so you won't feel like you're missing out on the best tastes of the season.

This recipe is:

Diabetic Friendly

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Breaded Stuffed Chicken Breasts Recipe

Prep: 35 min. Bake: 55 min.

Yield: 4 Servings

35 55 90

Ingredients

4 boneless skinless chicken breast halves
1/2 cup diced fresh mushrooms
1/2 cup diced green pepper
1/4 cup diced onion
3 garlic cloves, minced
1/4 cup reduced-sodium vegetable or chicken broth
1 cup cooked rice
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup fat-free milk

Directions

Pound chicken breasts to 1/4-in. thickness and set aside. In a saucepan, combine mushrooms, green pepper, onion, garlic and broth; bring to a boil. Reduce heat and simmer 3 minutes. Remove from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper; mix well. set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with cooking spray. Spray top of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear. Yield: 4 servings.

Nutritional Analysis: One chicken equals 399 calories, 572 mg sodium, 74 mg cholesterol, 55 gm carbohydrate, 34 gm protein, 4 gm fat. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Originally published as Stuffed Chicken Breasts in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p154