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
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
-
Step1Heat oven to 375° F. Cook cauliflower as directed on box; stir in pepper.
-
Step2Place 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.
-
Step3Bake 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
1Tips from the Betty Crocker Kitchens
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