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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is so flavorful stuffed with the mushrooms, peppers and onions mixture. The recipe comes together fast and will taste delicious.Lynn Ireland, Lebanon, Wisconsin Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup diced fresh mushrooms |
1/2 cup diced green pepper |
1/4 cup diced onion |
3 garlic cloves, minced |
1/4 cup vegetable or reduced-sodium 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 |
Directions:
1. Pound chicken 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 for 3 minutes. Remove from the heat; add rice. Mix well and set aside.
2. In a bowl, combine the cornflakes, garlic powder and cayenne; set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks.
3. Dip chicken in milk. Coat all sides with cornflakes mixture. Place chicken in a shallow baking dish coated with cooking spray. Spray tops of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear. Yield: 4 servings.
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