Stuffed chicken breast

4 servings

Ingredients

Quantity Ingredient
4 eaches Skinless boneless chicken
Breast
½ cup Fresh mushrooms -- diced
½ cup Green pepper -- diced
¼ cup Onion -- diced
3 Cloves garlic -- minced
¼ cup Vegetable broth -- or
Chicken low-sol
1 cup Cooked rice
2 cups Corn flake crumbs
½ teaspoon Garlic powder
⅛ teaspoon Cayenne pepper
1 cup Skim milk

Directions

Pound chicken breasts to ¼ inch thickness and set aside. In a saucepan, combine mushrooms, green pepper, onion, garlic and broth; bring to a boil. Reduce from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder and cayenne pepper; mix well. Set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chcken around rice mixture. seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with nonstick cooking spray. Spray tops of chicken with cooking spray. Bake at 375 deg. for 55 to 60 min. or until juices run clear.

Yield 4 servings.

Recipe By : Country Woman

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