Cost per serving $0.74 view details
- Non-stick cooking spray (low sodium)
- 4 boneless, skinless chicken breasts, tenderized till flat
- 9 slices Armour Star sliced dry beef (95% fat free)
- 1 1/2 c. cooked wild rice
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon marjoram
- 1/4 teaspoon basil
- 1/4 teaspoon parsley flakes
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon nutmeg (optional)
- 6 fresh mushrooms, sliced (approx. 2 c.)
- 1 can Healthy Request cream of mushroom soup, undiluted
- 3/4 c. plain nonfat yogurt
- 1. Take a 9 inch square baking dish and coat with non-stick cooking spray.
- 2. Place dry beef on the bottom of the dish, making sure bottom of the dish is covered.
- 3. Mix cooked rice and spices together in medium mixing bowl.
- 4. Spread about 2 Tbsp. of rice mix onto each chicken piece, pulling up the sides, holding the rice as stuffing, and secure with toothpicks. (Save remaining rice mix to serve with the finished chicken dish.) Place chicken on top of dry beef.
- 5. Place sliced mushrooms around chicken.
- 6. Mix and spoon soup and yogurt over chicken and mushrooms.
- 7. Bake at 350 degrees for about 1 hour or possibly till chicken is completely cooked. Serves 4.
- Hint: Vegetable rice pilaf adds a different tasty stuffing option. Make your own by adding dehydrated vegetable flakes to rice.
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|Amount Per Serving||%DV|
|Serving Size 180g|
|Recipe makes 8 servings|
|Calories from Fat 33||11%|
|Total Fat 3.71g||5%|
|Saturated Fat 1.24g||5%|
|Trans Fat 0.01g|
|Total Carbs 56.17g||15%|
|Dietary Fiber 4.3g||14%|