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Stuffed Chicken Breasts
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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 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
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |