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Stuffed Chicken Breasts Recipe

This recipe is so flavorful stuffed with the mushrooms, peppers and onions mixture. The recipe comes together fast and will taste delicious.—Lynn Ireland, Lebanon, Wisconsin

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Stuffed Chicken Breasts Recipe

Prep: 25 min. Bake: 55 min.

Yield: 4 Servings

25 55 80

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 vegetable or reduced-sodium 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 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 for 3 minutes. Remove from the heat; add rice. Mix well and set aside.
In a bowl, combine the cornflakes, garlic powder and cayenne; 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 cornflakes mixture. Place chicken in a shallow baking dish coated with cooking spray. Spray tops of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 392 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 480 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Stuffed Chicken Breasts in Country Woman November/December 1994, p36