Baked Stuffed Chicken Breast Recipe
I have been asked by many of you to share a recipe for a stuffed chicken breast. After all, it is a very popular dish in the United States, especially southern states. In fact, it is one of the most ordered dishes in many restaurants.
Personally, I like to make my own version of these chicken breasts because they are so much healthier than the ones served at restaurants and are also cheaper too! You can use this recipe as a guide when you want to make some baked stuffed chicken breasts at home.
Ingredients:
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour, divided
3 tablespoons butter or margarine, divided
2 large sweet red peppers, cut into strips (about 4 cups) or 1 can (16 ounces) whole tomatoes, drained and chopped fine (about 2 cups) and 1 cup fat-free chicken broth.
1/2 cup chopped onion
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
4 boneless skinless chicken breast halves (about 1-1/2 pounds total), cut horizontally almost in half to make 6 pieces.
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 400 degrees F. Lightly grease a 13x9x2-inch baking dish. Arrange chicken breasts in dish, spacing evenly. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
Place about 2 tablespoons flour in each breast half, patting on flour to coat well.
In a 10-inch skillet over medium heat, melt 1 tablespoon butter and the remaining 2 tablespoons butter; add onion and red peppers; cook until tender, stirring occasionally (about 5 minutes).
Stir in tomatoes and broth; bring to boiling over high heat. Reduce heat to low; simmer 5 minutes or until mixture thickens slightly.
Remove from heat; stir in remaining 1 tablespoon flour and the remaining 1/2 teaspoon pepper. Spoon tomato mixture evenly over chicken breasts, spreading to cover completely (about 3/4 cup sauce for each breast half).
Top with about 2 tablespoons mozzarella cheese for each breast half, spreading to cover completely. Sprinkle with Parmesan cheese.
Bake at 400 degrees F for 30 minutes or until chicken is no longer pink (170 degrees F) and juices run clear when thickest part of chicken is pierced with a knife.
Remove from oven. Cover with foil and let stand for 5 minutes before serving.
Nutrition Facts:
1 serving = 3 pieces chicken + 1/3 cup tomato sauce + 2 tablespoons mozzarella cheese + 2 tablespoons Parmesan cheese
Nutrition-Per-Serving:
Calories: 326.4; Total Fat: 12.7g; Cholesterol: 82mg; Sodium: 579.5mg; Total Carbohydrate: 8.6g; Dietary Fiber: 0.6g; Protein: 36.8g
Pumpkin, Banana, & Apple Yogurt Smoothie
I am still on a pumpkin kick this week. I have been making a lot of fruit and yogurt smoothies lately, so I thought I’d make a pumpkin smoothie. I try to eat more yogurt, but I go through phases. Sometimes I will eat it for two weeks straight and then get sick of it and don’t eat it for a month.
When I am in my “I am so sick of yogurt” phase, I usually throw it in a blender with fruit and make a smoothie. It’s easier to slurp down with a straw and I am eating something healthy. It’s a win, win situation.
I just dump all the ingredients in the blender and turn it on. Simple, easy, and healthy. Ok so maybe the caramel is not so healthy, but I just had to do it. Besides, I only used a teaspoon.
This smoothie was a big hit. I gave it to my six year old daughter, thinking she would take a few sips and then not like the pumpkin taste. Instead she downed the entire glass all by herself while eating a pumpkin apple scone (recipe coming later in the week). So see, kids will love it too. I think the pumpkin and apple were a perfect match and the caramel added just the right amount of sweetness, without making it too rich.
Pumpkin, Apple, and Banana Yogurt Smoothie
by The Sweet Chick
Prep Time: 15 minutes
Keywords: breakfast beverage snack pumpkin apple banana yogurt
Ingredients (serves 2)
- 1 banana, chopped
- 1 6oz. container Chobani Apple Cinnamon Greek Yogurt
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon caramel (or caramel topping, or pure maple syrup)
- 1 cup milk
Instructions
Place chopped banana in blender.
Then add yogurt, pumpkin puree, spice and caramel.
Pour in milk and blend for 1-2 minutes, or until smooth and well mixed.
Pour into two glasses, add straws, and share with a friend. Enjoy!