Stuffed Chicken Breasts
WW Points - 4
Serves 8
Notes: First off Joe made this recipe! It was really good. The kids really enjoyed this. It will go in our recipe box!
Recipe from Healthy Cooking *This is a subscriber only recipe so if you aren't a subscriber, this specific recipe you won't be able to view (well except below).
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 (Joe says 3 cups is way to much. 1 cup is sufficient.)
* 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 meat thermometer reads 170°. Discard toothpicks. Yield: 8 servings.
** ** We omitted these due to family personal dislikes or the item was not available and we decided to do without!
* One serving: 1 stuffed chicken breast half, Calories: 200, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 368 mg, Carbohydrate: 10 g, Fiber: 1 g, Protein: 25 g
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