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Cheese Stuffed Chicken Breasts

Cheese Stuffed Chicken Breasts Cheese Stuffed Chicken Breasts Cheese Stuffed Chicken Breasts

From recipe request, posted by pinkducky.













Trans-fat Free, Low Carb, Low Sodium


14 ½ ounces italian plum (roma) tomatoes
diced, undrained, 1 can
cup roasted red bell peppers
1 ¼ cups mozzarella cheese
low moisture, part-skim, shredded, divided
¼ cup basil
freshly chopped
1 each stuffing mix
24 ounces chicken breast halves, boneless, skinless
4 each, 6 ounce each breast
Parmesan cheese


Heat oven to 350ºF.

Mix tomatoes, roasted bell pepper, ½ cup cheese and basil in medium bowl.

Add stuffing mix; stir just until moistened.

Place 2 chicken breasts in large freezer-weight resealable plastic bag.

Pound with meat mallet or side of heavy can until chicken is ¼ inch thick.

Remove from bag; place, top-sides down, on cutting board.

Repeat with remaining chicken. Spread chicken with stuffing mixture.

Starting at 1 narrow end, tightly roll up each breast.

Place, seam-sides down, in 13x9-inch baking dish .

Sprinkle parmesan on top.

Bake 40 min or until chicken is done (165°F).

Sprinkle with remaining cheese; bake 5 min or until melted.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 18519% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 80mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 65g
Vitamin A 21% Vitamin C 43%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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