Stuffing Stuffed Chicken Breasts Recipe

4.5 2 3
Stuffing Stuffed Chicken Breasts Recipe
Stuffing Stuffed Chicken Breasts Recipe photo by Taste of Home
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Stuffing Stuffed Chicken Breasts Recipe

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4.5 2 3
Publisher Photo
I found this recipe 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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

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

Directions

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.
Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
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 thermometer reads 170°. Discard toothpicks. Yield: 8 servings.
Originally published as Stuffed Chicken Breasts in Healthy Cooking February/March 2009, p55

Nutritional Facts

1 each: 200 calories, 6g fat (3g saturated fat), 71mg cholesterol, 368mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

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  • 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
  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 thermometer reads 170°. Discard toothpicks. Yield: 8 servings.
Originally published as Stuffed Chicken Breasts in Healthy Cooking February/March 2009, p55

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Reviews forStuffing Stuffed Chicken Breasts

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MY REVIEW
Elizabeth User ID: 8965093 256555
Reviewed Nov. 8, 2016

"This was incredible! I used a boxed stuffing mix (done by the directions on the back), instead of the soft breadcrumbs. I also made a white sauce gravy to pour over top of it after it was served. It was absolutely delicious! I will definitely be making this one again."

MY REVIEW
nancypta User ID: 1814948 98581
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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