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Vegetable Filled Chicken Breasts

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  Skinned boned chicken breast halves 24 Ounce (Six 4 Ounce Pieces)
  Asparagus spears 12 Small
  Shredded non fat mozzarella cheese 4 1⁄2 Ounce (1 Cup Plus 2 Tablespoons)
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Frozen artichoke hearts 1 Cup (16 tbs), thawed, drained, and chopped
  Diced pimiento 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Fine dry breadcrumbs 3⁄4 Cup (12 tbs)
  Reduced calorie margarine 2 Tablespoon
  Vegetable cooking spray 1 Tablespoon
  Paprika 1 Dash

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Set aside.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus, cheese, and mushrooms evenly on chicken breasts.
Top evenly with artichoke and pimiento; sprinkle with salt and pepper.
Fold chicken over vegetable mixture, and secure with wooden picks.
Dip chicken in egg substitute, and dredge in breadcrumbs.
Melt margarine in a large nonstick skillet over medium heat.
Add chicken, and cook 6 to 8 minutes on each side or until browned.
Remove chicken from skillet, and place on a baking sheet.
Coat chicken with cooking spray; sprinkle with paprika.
Bake at 350° for 15 to 18 minutes or until golden.
Transfer chicken to a serving platter, and remove wooden picks.
Garnish with fresh chives, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Vegetable Filled Chicken Breasts Recipe