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Vegetable Stuffed Chicken Breasts

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Jazz up your chicken by filling it with cheesy cauliflower and topping it with crunchy panko bread crumbs!

Vegetable Stuffed Chicken Breasts

  • Prep Time 15 min
  • Total 50 min
  • Servings 3
  • Ingredients 5
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Ingredients

  • 1 box (10 oz) cauliflower & cheese sauce
  • 1/8 teaspoon fresh ground black pepper
  • 3 boneless skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • 1/3 cup Progresso™ Italian style panko crispy bread crumbs
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 375° F. Cook cauliflower as directed on box; stir in pepper.
  • Step 
    2
    Place chicken breasts flat on cutting surface. Cut lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Spoon one-third of the cauliflower mixture into each chicken breast. Place chicken breasts on ungreased cookie sheet. Brush chicken with lemon juice; sprinkle each with slightly less than 2 tablespoons bread crumbs.
  • Step 
    3
    Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut.

Nutrition

270 Calories
9g Total Fat
33g Protein
13g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
640mg
26%
Potassium
250mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
0g
Protein
33g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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