Don't miss another issue…      Subscribe

Cheese Stuffed Chicken Breasts

 
Cheese Stuffed Chicken Breasts
293

From recipe request, posted by pinkducky.

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

Directions

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

Reviews

+1

about 4 years

Fairly easy to put together, and the chicken breasts came out juicy and delicious.

Didn't have stuffing mix, so dried a few slices of homemade whole grain bread in the toaster oven, then crumbled it up with some dried herbs. The filling was quite a tasty combination, and it also helped produce a succulent result.

Add review

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed