Weekend dinner – Baked “stuffing” chicken Recipe

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Servings: 8

Ingredients

  • 4 boneless skinless Chicken breasts, washed, dried and cut in 3-4 pieces each
  • 2 cans of low-sodium cream of mushroom soup + 2% or Skim milk, or equivalent quantity of Bechamel sauce
  • Pepperidge Farms herb seasoned stuffing – 3 cups
  • Finely Chopped vegetables - Celery (4-5 stalks), Green pepper (1/2), Red pepper (1/2), Leeks (1/2 of 1 stalk)
  • Finely chopped Garlic – 3-4 cloves (Increase if you love Garlic like moi!)
  • 1/4 cup chopped flat-leaf Parsley + some for garnishing
  • 2 cups low-sodium Chicken stock
  • Butter – Two 1-inch pieces
  • 2 tbsp Olive oil

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Nutrition Facts

Amount Per Serving %DV
Serving Size 276g
Recipe makes 8 servings
Calories 286  
Calories from Fat 139 49%
Total Fat 15.61g 20%
Saturated Fat 3.48g 14%
Trans Fat 0.01g  
Cholesterol 58mg 19%
Sodium 993mg 41%
Potassium 346mg 10%
Total Carbs 23.99g 6%
Dietary Fiber 2.9g 10%
Sugars 2.92g 2%
Protein 13.07g 21%
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