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Ingredientes
- 4 to 6 chicken breasts, skinned
- 1 can cream of mushroom soup, diluted with 1/4 c. lowfat milk
- 1 pkg. herb stuffing mix
- 1 tbsp. minced onion
- 1 teaspoon parsley flakes
- 1/2 to 1 c. lowfat sour cream
Direcciones
- Dip each chicken breast into soup. Coat well and press into herb stuffing mix to that you have added minced onion and parsley flakes. Place coated chicken in shallow greased baking dish. Bake at 350 degrees for 1 hour. Serve with sauce made by heating together equal parts of remaining mushroom soup and lowfat sour cream. Heat but don't boil. Spoon sauce over chicken breasts and serve. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 151 | 54% |
| Total Fat 17.05g | 21% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.02g | |
| Cholesterol 78mg | 26% |
| Sodium 747mg | 31% |
| Potassium 300mg | 9% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.43g | 2% |
| Protein 17.76g | 28% |
