Zesty Chicken with Corn Salsa

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Progresso®

Reduced Sodium Chicken Noodle Soup

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Mushroom Magic

Using mushrooms in dishes can add texture and variety with few calories. That's good news for your waistline.

Source

Beat the Clock Chicken (2001) p. 54

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Sweet-and-Spicy Stuffed Chicken

Spooning a sweet jelly sauce over the chicken just as it finishes baking gives it an extra bit of moisture. From Prevention Healthy Cooking.

Prep Time:20 min

Start to Finish:1 hr

makes:8 servings

2	tablespoons olive oil
4	oz mushrooms, finely chopped
1	green onion, finely chopped
2	cups cornbread, herb or chicken-seasoned stuffing mix
8	boneless skinless chicken breasts, pounded thin (2 1/2 lb)
1	egg, beaten
1/2	cup Progresso® garlic and herb bread crumbs
1/2	small red bell pepper, finely chopped
1/2	cup apple jelly
1	tablespoon Dijon mustard
1/4	teaspoon red pepper sauce

1.	Heat oven to 350°F. Spray 13x9-inch rectangular baking pan with cooking spray.
2.	In large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook and stir mushrooms 4 minutes. Add green onion; cook 1 minute longer. Remove from heat.
3.	Make stuffing mix according to package directions. Stir mushroom mixture into stuffing. Spoon about 1/2 cup of the mixture onto each chicken breast and pat the stuffing evenly over the chicken. Roll chicken around stuffing evenly; secure with wooden picks. Roll stuffed chicken in egg; coat in bread crumbs. Transfer to prepared baking pan. Bake 25 minutes or until chicken is no longer pink. Do not turn off the oven.
4.	Meanwhile, in same skillet, heat remaining 1 tablespoon of oil over medium-high heat. Cook and stir bell pepper 4 minutes or until softened. Stir jelly, mustard and hot-pepper sauce into peppers; cook 2 minutes. Spoon sauce evenly over chicken rolls; bake an additional 5 minutes.
5.	Slice chicken rolls and serve.

Nutritional Information

1 Serving: Calories 350 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 110mg; Sodium 440mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 11g); Protein 35g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Lean Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 4 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 4 oz-equivalents Meat & Beans, 1/4 c Vegetables, 1 tsp Fats & Oils

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