Vegetable-Stuffed Chicken Breasts Recipe

Name: Vegetable-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 1/4 c. finely chopped celery; 1/4 c. finely chopped green pepper; 1/4 c. finely chopped carrot; 1 medium onion, finely chopped; 1/4 tsp. salt; 1 1/2 Tbsp. chopped parsley (optional); 3 whole chicken breasts, remove bone and skin; salt and pepper; 3 Tbsp. white wine; paprika

Servings: persons

2 Tbsp. butter or margarine
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1/4 c. finely chopped carrot
1 medium onion, finely chopped
1/4 tsp. salt
1 1/2 Tbsp. chopped parsley (optional)
3 whole chicken breasts, remove bone and skin
salt and pepper
3 Tbsp. white wine
paprika

1
Melt butter in small skillet.
2
Add celery, carrot, green pepper and onion.
3
Sprinkle with salt.
4
Cook over low heat for 2 to 3 minutes.
5
Add parsley and mix well.
6
Place chicken breasts on squares of aluminum foil.
7
Sprinkle very lightly with salt and pepper.
8
Divide vegetables among chicken breasts, placing about 2 1/2 tablespoons in center of each.
9
Fold sides of breasts over mixture.
10
Pour 1 tablespoon white wine over each breast and sprinkle with salt, pepper and paprika.
11
Fold foil securely over chicken to seal.
12
Bake at 350u00b0 for 50 to 60 minutes.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 1/4 c. finely chopped celery, 1/4 c. finely chopped green pepper, 1/4 c. finely chopped carrot, and more.

Yes, Vegetable-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Stuffed Chicken Breasts

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