6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
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Let's Make It
Heat oven to 400°F.
Combine stuffing mix and water in large bowl. Let stand 5 min. Stir in broccoli.
Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
Mix soup and milk until blended; pour over chicken. Sprinkle with paprika.
Bake 25 to 30 min. or until chicken is done (165°F).
Substitute 1-1/2 cups chopped fresh broccoli for the frozen broccoli.
How to Pound the Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
You won't miss out on great flavor in these easy-to-make vegetable-stuffed chicken rolls that are low in both calories and fat.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.