Diabetic Stuffed Chicken Breasts
1 (6 oz) box chicken Stove Top stuffing
1 cup water
6 small boneless, skinless chicken breast
halves (1-1/2 lb)
1 (10 oz) box frozen chopped broccoli,
1 (10.75 oz) can 98% fat-free condensed cream
of chicken soup
1/2 cup skim milk
1 tsp. paprika
2 tbsp grated Parmesan cheese
1. Preheat oven to 400º F.
2. In a large bowl combine together the water and stuffing mix; set aside and let stand for 5 minutes.
Meanwhile, pound the chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto
chicken to within 1/2 inch of edges; roll up starting at one short end of each chicken breast.
3. Place seam side down, in a 13 by 9-inch baking dish. Mix together the soup and milk; pour over
chicken. Top with paprika and cheese.
4. Place in oven and bake 30 minutes or until chicken is done. (165º F.)
YIELD: 6 Servings
Serving Size: 1 per serving
Weight Watchers PointsPlus = 7
Carb Choices = 2
2 Starch + 33-1/2 Meat (L)
Calories: 300, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 75mg, Carbohydrates: 30g, Fiber: 2g,
Sugars: 4g, Protein: 31g, Vitamin A 20 %DV, Vitamin C, 45 %DV, Calcium 10 %DV, Iron 15 %DV
Original recipe and image from Kraft Foods.
PointsPlus+ = 7