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Breaded Stuffed Chicken Breasts

 Breaded Stuffed Chicken Breasts
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.
4 ServingsPrep: 35 min. Bake: 55 min.


  • 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 375° for 55-60

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Breaded Stuffed Chicken Breasts (continued)

Directions (continued)

  • minutes or until juices run clear. Yield: 4 servings.
Nutritional Facts: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.