Recipe: Stuffed Chicken Breasts

Another heart-healthy chicken recipe


Makes four servings.

Per serving: 200 calories, 6 grams total fat (1.8 grams saturated fat), 2 grams carbohydrates, 32 grams protein, 1 gram dietary fibre, 209 milligrams sodium


  • Canola oil cooking spray
  • 1 pound boneless, skinless chicken breasts (four thick pieces)
  • 3/4 cup low-fat shredded cheddar cheese
  • 2 Tbsp green onions, finely chopped, including the stems
  • 1 medium red bell pepper, 1/2 diced, 1/2 sliced
  • 1 Tbsp plain Greek yogurt (canola mayonnaise may be substituted)
  • 2 tsp fresh lemon juice
  • 1/2 tsp hot sauce (optional)
  • 1 Tbsp olive oil
  • 1/4 cup chopped fresh parsley or 1 Tbsp dried parsley
  • Salt and freshly ground pepper to taste


  1. Preheat oven to 350 degrees. Spray a 7- by 11-inch pan with cooking spray.
  2. Carefully cut about a one-inch wide slit into the thick end of each chicken breast. Insert knife to create a fairly deep pocket.
  3. Combine cheese, green onions, red pepper, yogurt, lemon juice and hot sauce in mixing bowl.
  4. Divide mixture into four portions and use a spoon to stuff breasts. Secure openings with wooden toothpicks inserted at an angle so meat lays flat. Place in prepared pan.
  5. Brush olive oil over top of chicken and sprinkle with parsley, then pepper and salt, if using.
  6. Bake for 30-35 minutes or until chicken is cooked through. Let stand about five minutes.
  7. Garnish with red pepper slices and serve.

Source: American Institute of Cancer Research

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