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Meat - Quick Chicken + Stuffing

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

3 c. unseasoned croutons
1 c. reduced sodium, fat free chicken broth
2 large coarsely chopped carrots
1 coarsely chopped celery stalk
1 small finely chopped onion
1 tsp. dried marjoram
1/2 tsp. dried thyme
1 10 1/2oz. can cream of celery or chicken soup
1/2 c. fat free milk
1 tsp. dried parsley
1/8 tsp. ground black pepper
6 boneless, skinless chicken breasts (4oz. each)
paprika for garnish


Recipe

Preheat the oven to 400. Coat a 13x9x2" baking dish with low fat, non stick cooking spray.
Use a large bowl to combine the croutons, broth, carrots, celery, onion, and herbs.
Spoon the stuffing mixture down the center of the baking dish.
Mix the soup, milk, parsley, and pepper together in a medium bowl.
Spoon 1/2 the soup mixture on each side of the stuffing.
Place the chicken breasts over the soup, overlapping if necessary.
Pour the remaining soup mixture over the chicken.
Sprinkle with paprika, if desired.
Cover and bake for 20 minutes.
Uncover and bake for 10 more minutes.
Makes 6 servings.

Nutritional info per serving:
Calories: 276, Fat: 7.8 g, Chol: 69.9 mg, Sod: 562 mg, Prot: 30 g, Carb: 19.7 g
Diabetic exchanges: 1 1/2 Bread, 3 Meat