Vegetable-Stuffed Chicken Breasts
Vegetable-Stuffed Chicken Breasts is an moderately easy dinner. Made with 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 1 medium onion, finely chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Melt butter in small skillet.
Add celery, carrot, green pepper and onion.
Sprinkle with salt.
Cook over low heat for 2 to 3 minutes.
Add parsley and mix well.
Place chicken breasts on squares of aluminum foil.
Sprinkle very lightly with salt and pepper.
Divide vegetables among chicken breasts, placing about 2 1/2 tablespoons in center of each.
Fold sides of breasts over mixture.
Pour 1 tablespoon white wine over each breast and sprinkle with salt, pepper and paprika.
Fold foil securely over chicken to seal.
Bake at 350Β° for 50 to 60 minutes.
Makes 3 servings.
π· Perfect Pairings
Complete your meal with these
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