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Stuffed Chicken Breasts

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

Pound chicken breasts to 1/4-in. thickness and set aside. In a

Printed from tasteofhome.com Jul 5, 2008

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Stuffed Chicken Breasts cont.

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.