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  • Garden Vegetable Stuffed Chicken Breasts

Garden Vegetable Stuffed Chicken Breasts

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4 servings

What You Need

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Make It

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  • Take chicken breasts and flatten. Then take the softened garden vegetable cream cheese and spread over chicken breasts. Start at small end and roll up into a roll. Then take the bread crumbs out of the stuffing mix and roll with a rolling pin to make the bread crumbs smaller. Dip the chicken rolls into the egg and then roll in the bread crumbs.
  • Put on greased pie pan and bake at 350°F for about 20 minutes until done. The time is according to the size of the breasts.
  • Then while that is cooking, in a saute pan saute in butter the spinach until it is wilted and saute in butter the mushrooms on the other side of the pan. Meanwhile take the package of seasoning mix and mix in a cup of water and heat on the stove. Then add flour until it thickens up to get the gravy consistency. Once the chicken is done take them out and put on a plate and put some spinach and mushrooms on top of it and then pour the gravy over the top of it.


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