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Stuffed Chicken Breasts

  • 4servings
  • 281calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable Oil Spray

  2. 4 skinless, boneless chicken breast halves

  3. 1 (10-ounce) package chopped broccoli

  4. 1 tablespoon slivered almonds

  5. 1/3 pound fresh mushrooms, cleaned and sliced

  6. 1 small onion, minced

  7. 2 tablespoons Mrs. Dash Garlic and Herb Seasoning Blend Sauce:

  8. 1 tablespoon butter, unsalted

  9. 1 tablespoon all-purpose flour

  10. 1 cup 1% milk

  11. 3 tablespoons light cream cheese, cut into small cubes

  12. 1 1/2 teaspoons Mrs. Dash Onion & Herb Seasoning Blend

  13. 1/2 cup stuffing (from above)

Instructions Jump to Ingredients ↑

  1. Flatten chicken breast halves between two pieces of plastic wrap.

  2. Cook broccoli and drain.

  3. Lightly spray non-stick skillet with vegetable oil spray. Saute onion and mushrooms for a few minutes. Add broccoli, almonds and Mrs. Dash Garlic & Herb and continue cooking for five minutes.

  4. Set aside 1/2 cup of the stuffing. Place 1/4 of the remaining stuffing in middle of each chicken breast. Roll each breast around stuffing and secure with toothpick. Place in baking dish, lightly spray chicken with vegetable oil spray and cover, bake in 350°F (175°C) oven for 25 minutes, remove cover for the last 2 minutes to brown.

  5. Make sauce by melting butter over medium heat; add flour and mix well for 1 minute. Add milk slowly and cook until mixture thickens. Remove from heat and whisk in cream cheese cubes until smooth. Stir in Mrs. Dash Onion & Herb and remaining 1/2 cup of stuffing.

  6. Serve sauce over chicken breasts and remove toothpicks before serving.

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