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Breaded Stuffed Chicken Breasts Recipe


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     Breaded Stuffed Chicken Breasts

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   1 hr. 30 mins.

4 boneless skinless chicken breast halves
1/2 cup diced fresh mushrooms
1/2 cup diced green pepper
1/2 cup diced green pepper
3 garlic cloves, minced
1/4 cup reduced-sodium vegetable or 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

Pound chicken breasts 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 3 minutes. Remove from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper; mix well. 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 cornflake mixture. Place chicken in a shallow baking dish that has been coated with cooking spray. Spray top of chicken with cooking spray. Bake at 375 for 55-60 minutes or until juices run clear.

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