"stuffed" chicken breasts

Categories
Low cal/fat
Poultry
Vegetables
Yield
1 servings
MeasureIngredient
1 tablespoon Margarine, Non-Diet, Tub,
  Canola/Corn Oil
2 cups Onion -- chopped
2 larges Celery Stalks -- diced
1 cup Cabbage -- finely chopped
1 small Carrot -- diced
2 tablespoons Fresh Parsley Leaves --
4 larges (To 6) Chicken Breast Halves, without skin, trimmed of all fat
1 teaspoon Margarine, Non-Diet, Tub,
  Canola/Corn Oil
  Parsley Sprigs -- optional
  Chopped
1 cup Chicken Broth, Defatted --
  Divided
½ teaspoon Dried Basil
⅛ teaspoon Black Pepper
3½ cup Stuffing Cubes, Seasoned
  Commercial
¼ teaspoon Dried Basil
¼ teaspoon Dried Thyme
¼ teaspoon Salt -- optional
⅛ teaspoon Black Pepper

STUFFING

CHICKEN

GARNISH

Preheat oven to 350 F.

STUFFING: In large, non-stick skillet, combine margarine, onion, celery, cabbage, carrot, parsley, and 3 Tbs broth. Cook over medium heat, stirring frequently, until onion is tender, about 6 or 7 mins.

If liquid begins to evaporate, add a bit more broth. Stir in basil and black pepper. Add stuffing and remaining broth. Stir to mix well.

Transfer to 9½ x 13-inch baking pan.

CHICKEN: Place breasts over stuffing, bone side down. Spread margarine over chicken. Sprinkle evenly with basil, thyme, salt, if desired, and black pepper. Bake 20 mins. Move chicken to side of pan, and stir stuffing. Rearrange chicken over stuffing, and bake an additional 30 to 35 mins or until chicken is cooked through.

Transfer stuffing to serving platter, and arrange chicken on top. Or serve individual portions of chicken over stuffing.

GARNISH: Sprinkle with parsley sprigs, if desired.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 335 Fat (gm) 7.3 Sat. fat (gm) 1⅖ Cholesterol (mg) 76 Sodium (mg) 794 Protein (gm) 34 Carbohydrate (gm) 32 % Calories from fat 20 Recipe By: Skinny One-Pot Meals - ISBN 0-940625-75-X Shared by: Dan Klepach, Mar/95.

From: Sharon Stevens Date: 04-02-95 (164) Fido: Home Co

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