QUICK CHICKEN AND STUFFING
Source of Recipe
"1,001 Recipes For People with Diabetes"
Recipe Introduction
Nutritional Information Per Serving:
Calories: 276, Fat: 7.8 g, Cholesterol: 69.9 mg,
Sodium: 562 mg, Protein: 30 g, Carbohydrate: 19.7 g
Diabetic Exchanges: 1-1/2 Bread, 3 Meat
Serves: 6
List of Ingredients
- 3 cups croutons
- 1 cup reduced-sodium fat-free chicken broth
- 2 large carrots, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 small onion, finely chopped
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1 can (10-1/2 ounces) cream of mushroom soup
- 1/2 cup fat-free milk
- 1 teaspoon dried parsley leaves
- 1/8 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (4 ounces each)
- Paprika, as garnish
Recipe
In a large bowl, combine croutons, broth, carrots, celery,
onion, and herbs. Spoon stuffing mixture down center of a
13x9-inch baking dish.
Mix soup, milk, parsley, and pepper in medium bowl; spoon
1/2 the soup mixture on each side of stuffing. Place chicken
breasts over soup, overlapping if necessary. Pour remaining
soup mixture over chicken. Sprinkle with paprika.
Bake, covered, 20 minutes at 400 degrees; uncover and bake
10 minutes longer.
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