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Stuffed Ranch Chicken

 Stuffed Ranch Chicken
My husband and I are trying to eat healthier, so I keep on the lookout for light, flavorful foods that serve two. Stuffed with red pepper, green onion and creamy ranch dressing, this supper is a winner. —LaDonna Reed of Ponca City, Oklahoma
2 ServingsPrep: 15 min. Bake: 25 min.


  • 1 bacon strip, cut in half lengthwise
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons fat-free ranch salad dressing
  • 3 tablespoons finely chopped fresh mushrooms
  • 3 tablespoons finely chopped sweet red pepper
  • 3 tablespoons finely chopped green onions
  • 2 teaspoons cornstarch
  • 6 tablespoons fat-free evaporated milk


  • In a small nonstick skillet, cook bacon over medium heat until cooked
  • but not crisp. Drain on paper towel. Flatten chicken to 1/4-in.
  • thickness; spread with ranch dressing. Top with mushrooms, red
  • pepper and onions. Roll up and wrap a piece of bacon around each;
  • secure with a toothpick if needed.
  • Place in a shallow 1-qt. baking dish coated with cooking spray. Bake,
  • uncovered, at 350° for 25-30 minutes or chicken juices run
  • clear. Remove and keep warm. Remove toothpicks.
  • Strain pan juices. In a small saucepan, combine cornstarch and milk
  • until smooth; stir in pan juices. Bring to a boil; cook and stir for
  • 1 minute or until thickened. Serve with chicken. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 220 calories,

2 of 2

Stuffed Ranch Chicken (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 67 mg cholesterol, 339 mg sodium, 15 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.