This recipe simplifies stuffing chicken breasts. Not only is it easier to accomplish, but you get more stuffing with each bite. It freezes well too. I made a batch, froze two of the breasts and ate the other two. I added a corn tortilla and tossed green salad on the side and I still had left- overs a couple of days later and used them make chicken fajitas.
Ingredients:
- 4 (6 oz) skinless, boneless chicken breast halves
- 2/3 c Canned fat-free refried beans
- ¼ c. chopped fresh cilantro
- 1 Tbl. Canned chopped green chilies
- 1 garlic clove, minced
- ¼ tsp. salt
- 1/8 tsp black pepper
- Cooking spray
- ½ c. bottled salsa
- ¼ c. shredded reduced-fat 4 cheese Mexican blend cheese
Directions:
- Preheat oven to 400
- Cut a 3-inch lengthwise slit in thickest portion of each chicken breast half to form a pocket (do not cut all the way through the breast). Set aside.
- Stir together beans and next 4 ingredients in a small bowl. Spoon one-fourth of bean mixture into each pocket. Sprinkle chicken evenly with salt and pepper. Place stuffed chicken breast halves on a baking sheet coated with cooking spray. Bake at 400 for 20-22 minutes or until chicken is done.
- Spoon 2 Tbl salsa evenly over each chicken breast half, and top each with 1 tbl cheese. Bake an additional 5 minutes or until cheese melts. Serve immediately. Yield: 4 servings (serving size: 1 chicken breast half).
Nutritional Guide:
Per serving:
- Calories: 259
- Fat: 3.3 (1.3g sat)
- Protein: 44.9
- Carbohydrate: 10g
- Fiber: 3 g
TIP: Place chicken on a cutting board. Using a sharp knife, cut a 3-inche lengthwise slit in the thickest portion of each breast (do not cut all the way through breast). Spoon one-fourth mixture into each pocket.
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