Tender Stuffed Chicken breasts with low fat cheese and asparagus seasoned with parsley, black pepper and paprika. Healthful and delicious.
1/2 cup grated low-fat cheese (Monterey jack, Mozzarella, or Cheddar)
1/2 cup chopped vegetables such as broccoli, asparagus, or spinach
4 boneless, skinless chicken breast halves
2 tablespoons fine bread crumbs
1-tablespoon sesame seeds
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
Combine cheese, onion and other vegetable in small bowl. Flatten chicken breasts slightly.
Preheat oven to 350 degrees.
Drop about two tablespoons of the mixture onto largest end of each chicken breast. Roll up and seal with toothpicks.
Combine bread crumbs, sesame seeds, parsley, pepper and paprika in shallow pan. Roll chicken breasts in mixture to coat evenly. Arrange in shallow baking dish that has been coated with vegetable oil spray.
Bake in preheated oven, uncovered, about 40 minutes or until done.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 198; Total Fat: 6g; Sodium: 174mg; Carbohydrates: 4g; Protein: 31g
Calories from fat: 27 percent
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