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Stuffed Chicken Breasts Recipe

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This recipe is so flavorful stuffed with the mushrooms, peppers and onions mixture. The recipe comes together fast and will taste delicious.—Lynn Ireland, Lebanon, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 4 servings

Ingredients

  • 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 vegetable or reduced-sodium 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

Nutritional Facts

1 serving (1 each) equals 392 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 480 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

Directions

  1. Pound chicken 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 for 3 minutes. Remove from the heat; add rice. Mix well and set aside.
  2. In a bowl, combine the cornflakes, garlic powder and cayenne; set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks.
  3. Dip chicken in milk. Coat all sides with cornflakes mixture. Place chicken in a shallow baking dish coated with cooking spray. Spray tops of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear. Yield: 4 servings.
Originally published as Stuffed Chicken Breasts in Country Woman November/December 1994, p36

Nutritional Facts

1 serving (1 each) equals 392 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 480 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

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