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

Stuffing Stuffed Chicken Breasts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
  3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. 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.
Originally published as Stuffed Chicken Breasts in Healthy Cooking February/March 2009, p55

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Stuffing Stuffed Chicken Breasts

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Mar. 1, 2009

"This was a tasty dish. I don't know what went wrong though but there isn't enough liquid to bread crumbs and it left me with a bowl of dry crumbs. There was about twice as much stuffing as was needed, so I think if I try this again I will use half as many bread crumbs."

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