Stuffing Stuffed Chicken Breasts |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Carol Mead of Los Alamos, New Mexico found this recipe years ago in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat!â Carol Mead - Los Alamos, New Mexico 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 |
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:
1. 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.
2. Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
3. 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.
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