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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,
thawed, drained

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

Diet Exchange
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.
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PointsPlus+ = 7
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