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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.8
  • Total Fat: 3.5 g
  • Cholesterol: 50.1 mg
  • Sodium: 319.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.3 g

View full nutritional breakdown of Chicken & Dressing (low fat, low cal) calories by ingredient
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Chicken & Dressing (low fat, low cal)

Submitted by: MUZZEE

Introduction

This is a quick recipe we use for leftover cooked or baked chicken breast. If using raw boneless, skinless chicken breasts, cube it and cook for 20 minutes.

This is a quick recipe we use for leftover cooked or baked chicken breast. If using raw boneless, skinless chicken breasts, cube it and cook for 20 minutes.


Number of Servings: 6

Ingredients

    4 cups dried bread crumbs (wheat and white)
    1 1/2 cups chicken broth (low salt/fat free)
    1 large egg
    4 baby carrots shredded
    1/4 cup shredded onions
    1/8 teaspoon black pepper
    1/8 teaspoon poultry seasoning or ground sage
    1/8 teaspoon ground celery seed
    Non stick cooking spray

Directions

Cut up bread into 1" cubes and allow to dry in the air. Chop carrots and onion in food processor and place in bread crumbs. Mix one large egg into 1.5 cups of low fat chicken broth and mix til egg is disolved. Pour egg and broth on crumbs and mix. Add 1/8 t. pepper, 1/8 t. poultry seasoning or sage. Spray 8" pie pan w/Pam and place mixture in pan. Place in preheated oven (350 degrees for 1 hour). Cut into 6 wedges and serve warm. *can replace celery seed with 1/8 c raw celery added in blender with carrot and onion.

Serving Size: Makes 6 wedges in an 8" pie pan






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