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Vegetable Stuffed Chicken Breasts

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Vegetable Stuffed Chicken Breasts
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 3
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Jazz up your chicken by filling it with cheesy cauliflower and topping it with crunchy panko bread crumbs!

Ingredients

1
box (10 oz) cauliflower & cheese sauce
1/8
teaspoon fresh ground black pepper
3
boneless skinless chicken breasts
2
tablespoons fresh lemon juice
1/3
cup Progresso™ Italian style panko crispy bread crumbs

Directions

  • 1 Heat oven to 375° F. Cook cauliflower as directed on box; stir in pepper.
  • 2 Place chicken breasts flat on cutting surface. Cut lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Spoon one-third of the cauliflower mixture into each chicken breast. Place chicken breasts on ungreased cookie sheet. Brush chicken with lemon juice; sprinkle each with slightly less than 2 tablespoons bread crumbs.
  • 3 Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut.
Tips  

Toss together a mixed green salad with fat-free raspberry vinaigrette for a tasty accompaniment.

If the chicken breasts are very thick, you can flatten them before filling. Place chicken breast between pieces of plastic wrap or waxed paper. Using the heel of your hand, apply firm pressure (pounding lightly if necessary) to chicken breasts, pressing until about 3/4 inch thick.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
90
)
Daily Value
Total Fat
9g
15%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
640mg
26%
Potassium
250mg
7%
Total Carbohydrate
13g
4%
(
Dietary Fiber
1g
4%
,
Sugars
0g
)
Protein
33g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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