This healthy stuffed chicken breast recipe makes a company impressive meal stuffed with colorful chard and mushrooms.
I wish there was a time machine that could take me back to the days I was raising my kids so I could feed them a healthier diet, but there is no such thing. You can’t change the past.
I’m not saying I fed Jason and Lauren nothing but garbage food. I would hide veggies in their spaghetti or fix green beans with their pork chops, but I didn’t go out of my way to pack vegetables and fruits into their meals and make them look appealing.
I could use the excuse that we were too busy and that I worked full-time. But the reality is that we make time for the things that are important to us. In those days, getting to soccer practice, football practice and school events pushed eating a healthier diet into the background.
Since you can’t relive the past and you can only move forward, these days I’ve learned to make the food I feed my family as appealing as possible. This recipe for chicken breasts stuffed with good-for-you chard and spinach is an example of a meal that took very little time to prepare but was delicious and nutritious.
I have no regrets putting this healthy chicken meal on the table! Happy cooking!
- 4 large chicken breast
- 4 cloves garlic, thinly sliced
- 1 tablespoon olive oil
- 6 cups red chard, chopped
- 4 cups spinach, chopped
- 4 cups mushroom, sliced
- ½ cup onion, chopped
- 1 can fat free cream of chicken soup
- ½ cup low fat sour cream
- ½ cup low fat milk
- 2 tablespoons thyme, finely chopped
- 1. Preheat oven to 350.
- 2. Saute onion in olive oil in a large nonstick pan over medium heat for 3 - 5 minutes. Add mushrooms and cook another 3 - 5 minutes until tender. Add a little water if pan becomes dry. Then add chard and spinach and cook for another few minutes until wilted.
- 3. Pound chicken breasts to flatten to an even thickness, then cut a large slit through the middle to create a pocket. Stuff each chicken pocket with 1/4 of the chard mixture.
- 4. Return to the pan over medium heat, sprayed with more cooking spray and brown on both sides.
- 5. Combine soup, sour cream, milk and thyme in a bowl and spoon over chicken breasts. Place in oven and cook 15 - 20 minutes, dependent on how thick the chicken breasts are, until chicken is no longer pink in the middle.
Amount Per Serving
Calories: 437, Weight Watchers PointsPlus 10
Total Fat: 12.75g
Total Carbs: 16.41g
Dietary Fiber: 3.74g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.