Meat - Baked Cornbread Chicken
Source of Recipe
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List of Ingredients
Meat - Baked Cornbread Chicken
4 (4-ounce) boneless skinless chicken breasts,
rinsed and patted dry
1/2 cup finely chopped green onion
1 (4-ounce) container diced pimiento
1 (10-3/4 ounce) can 98% fat-free cream of chicken soup
1/4 cup light sour cream
1 cup frozen green peas, thawed
2 ounces corn bread stuffing (1 cup)
Preheat oven to 400 degrees F.
Coat a 9-inch glass pie pan with cooking spray and arrange
chicken in bottom of pan. Top with green onion and pimiento.
Combine soup and sour cream in a small bowl and spoon
evenly over chicken. Arrange peas around outer edges
of pan and sprinkle stuffing evenly over all.
Bake uncovered 30 minutes or until chicken is
no longer pink in center.
Yield: 4 servings
Nutritional Information Per Serving (1 cup):
Calories: 290, Fat: 5 g, Cholesterol: 75 mg, Sodium: 583 mg,
Carbohydrate: 27 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 32 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
Recipe
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