Serves: 4
Total Calories: 405
Pound chicken breasts 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 3 minutes. Remove from the heat add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper mix well. Set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with nonstick cooking spray. Spray tops of chicken with cooking spray. Bake at 375° for 55-60 minutes or until juices run clear. Diabetic Exchanges: one serving equals 3 starch, 3 lean meat, 1 vegetable also, 399 calories, 572 mg sodium, 74 mg cholesterol, 55 gm carbohydrate, 34 gm protein, 4 gm fat.
© Copyright Reiman Publications, 1993-1997
This Stuffed Chicken Breasts recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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