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Savory Stuffed Chicken Breasts Recipe
Savory Stuffed Chicken Breasts Recipe photo by Taste of Home

Savory Stuffed Chicken Breasts Recipe

Publisher Photo
"The moist chicken with its savory filling makes a special entree for two, yet it's not tricky to prepare," notes Katherine Suter of Prescott, Arizona.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 3/4 cup chopped tart apple
  • 1/2 cup finely chopped fully cooked ham
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped red onion
  • 2 tablespoons canola oil, divided
  • 2 tablespoons Dijon mustard
  • 1/3 cup dry bread crumbs
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons all-purpose flour

Nutritional Facts

1 serving (1 each) equals 475 calories, 22 g fat (4 g saturated fat), 92 mg cholesterol, 1,103 mg sodium, 31 g carbohydrate, 3 g fiber, 38 g protein.

Directions

  1. In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour.
  2. In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks. Yield: 2 servings.
Originally published as Stuffed Chicken Breasts in Taste of Home October/November 2001, p10

Nutritional Facts

1 serving (1 each) equals 475 calories, 22 g fat (4 g saturated fat), 92 mg cholesterol, 1,103 mg sodium, 31 g carbohydrate, 3 g fiber, 38 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Savory Stuffed Chicken Breasts

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Reviewed Oct. 7, 2010

Very good recipe. I left out the mushrooms because I don't like them. Would definitely make again. It's nice to make a small recipe so that you're not stuck with leftovers all week.

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