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Vegetable-Stuffed Pork Chops
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Harvest Chicken
Yield: Makes 4 servings
Ingredients:
1
can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
1/2
cup fat-free (skim) milk
3/4
teaspoon dried Italian seasoning
1/4
teaspoon dried thyme leaves
Nonstick cooking spray
4
boneless skinless chicken breasts
2
medium red or green apples, cored and sliced
1
small onion, thinly sliced into rings
Preparation:
1.
Combine soup, milk, Italian seasoning and thyme in small bowl; set aside.
2.
Spray large nonstick skillet with cooking spray. Heat over medium heat 1 minute. Add chicken; cook 5 minutes on each side or until browned. Remove from skillet; set aside.
3.
Add apples and onion to skillet. Cook until onion is tender. Stir in reserved soup mixture and chicken. Reduce heat to low. Cover; simmer 5 to 10 minutes or until chicken is no longer pink in center.
Nutritional Information:
| Serving Size: 1 chicken breast with about 1 cup apple and onion mixture | |
| Sodium | 681 mg |
| Protein | 29 g |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 79 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 21 % |
| Calories | 246 |
Dietary Exchange:
| Meat | 3 |
| Fruit | 1 |
| Starch | 1/2 |
This recipe appears in:
Chicken
