Veggie Stuffed Chicken Breast

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.4
  • Total Fat: 3.9 g
  • Cholesterol: 77.3 mg
  • Sodium: 235.7 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 33.0 g

View full nutritional breakdown of Veggie Stuffed Chicken Breast calories by ingredient
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Submitted by: BUSIBODI

Introduction

Great recipe to "hide" vegetables in a meal. If your family isn't picky there is no need to finely chop the veggies. Great recipe to "hide" vegetables in a meal. If your family isn't picky there is no need to finely chop the veggies.
Number of Servings: 4

Ingredients

    2 boneless, skinless chicken breasts
    1/2 cup mushrooms
    1/4 cup green pepper
    1/4 cup onion
    1/2 cup stewed tomatoes
    2 tbsp plain yogurt
    1/2 cup cheese of choice (mozzerella mix, parmesan, mild cheddar, etc.)

Directions

1. finely chop all veggies, including stewed tomatoes
2. mix veggies, yogurt and cheese in med. bowl
3. trim excess fat from chicken breast then flatten to 1/4-1/2" thick
4. spread veggie mix on chicken then roll, secure with toothpicks if nessesary
5. bake at 350 for approximately 40 min.


Number of Servings: 4

Recipe submitted by SparkPeople user BUSIBODI.





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Member Ratings For This Recipe

  • I added carrots and celery, seasoned them with ground thyme, and no salt seasoning from Costco. When veggies still slightly crunchy, I rolled into chicken breasts and covered with sauce. 1/2 C. plain Greek yogurt, 1/2 mayo, chopped parsley, & lemon juice! Yummy! - 3/3/15

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  • very good only i would lightly season the chicken breast with a bit of salt or something. - 11/30/09

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