Stuffed Chicken Breasts Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.

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

Directions

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.
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.
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 each: 392 calories, 3g fat (1g saturated fat), 74mg cholesterol, 480mg sodium, 54g carbohydrate (8g sugars, 1g fiber), 35g protein.

  • 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
  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

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