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Cheese Stuffed Chicken Breasts

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Cheese Stuffed Chicken Breasts

From recipe request, posted by pinkducky.

 

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
14 ½ ounces italian plum (roma) tomatoes
diced, undrained, 1 can
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cup roasted red bell peppers
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1 ¼ cups mozzarella cheese
low moisture, part-skim, shredded, divided
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¼ cup basil
freshly chopped
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1 each stuffing mix
*
24 ounces chicken breast halves, boneless, skinless
4 each, 6 ounce each breast
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Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
419.1 ml/g italian plum (roma) tomatoes
diced, undrained, 1 can
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79 ml roasted red bell peppers
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296 ml mozzarella cheese
low moisture, part-skim, shredded, divided
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59 ml basil
freshly chopped
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1 each stuffing mix
*
693.6 ml/g chicken breast halves, boneless, skinless
4 each, 6 ounce each breast
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1 x Parmesan cheese
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Directions

Heat oven to 350ºF.

Mix tomatoes, roasted bell pepper, ½ cup cheese and basil in medium bowl.

Add stuffing mix; stir just until moistened.

Place 2 chicken breasts in large freezer-weight resealable plastic bag.

Pound with meat mallet or side of heavy can until chicken is ¼ inch thick.

Remove from bag; place, top-sides down, on cutting board.

Repeat with remaining chicken. Spread chicken with stuffing mixture.

Starting at 1 narrow end, tightly roll up each breast.

Place, seam-sides down, in 13x9-inch baking dish .

Sprinkle parmesan on top.

Bake 40 min or until chicken is done (165°F).

Sprinkle with remaining cheese; bake 5 min or until melted.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 18519% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 80mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 65g
Vitamin A 21% Vitamin C 43%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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