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Stuffing Stuffed Chicken Breasts

Carol Mead of Los Alamos, New Mexico found this recipe years ago in a magazine. "It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat!” Carol Mead - Los Alamos, New Mexico

8 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a small nonstick skillet, saute the onion, celery and garlic in 1
tablespoon butter until tender. In a large bowl, dissolve bouillon
in boiling water. Stir in the bread crumbs, milk, herbs and celery
mixture. Set aside.
Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper.
Spread bread crumb mixture over chicken; roll up. Secure with
toothpicks.
Place in a 13-in. x 9-in. baking dish coated with cooking spray.

2 of 2

Stuffing Stuffed Chicken Breasts (continued)

Directions (continued)

Bake, uncovered, at 350° for 25 minutes. Melt remaining butter
and brush over chicken. Bake 10-15 minutes longer or until a meat
thermometer reads 170°. Discard toothpicks. Yield: 8 servings.

Nutrition Facts: 1 stuffed chicken breast half equals 200 calories, 6 g fat (3 g saturated fat), 71 mg cholesterol, 368 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.