Average Rating: 3TOTAL TIME: Prep: 35 min. Bake: 45 min.
YIELD: 4 servings.Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1/2 teaspoon canola oil
- 3/4 cup seasoned bread crumbs
- 1/4 cup water
- 1/2 teaspoon poultry seasoning
- 1/4 cup all-purpose flour
- 3/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
MUSHROOM SAUCE: - 1/2 pound sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 2-1/2 teaspoons canola oil
- 1 tablespoon all-purpose flour
- 1/2 cup 2% milk
- 1/2 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 1. Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning.
- 2. Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture.
- 3. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks.
- 4. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.
Nutrition Facts
1 stuffed chicken breast with about 1/3 cup sauce: 401 calories, 13g fat (3g saturated fat), 106mg cholesterol, 627mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 43g protein.
Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.