Debbie.D.,.AL (6:14:31 PM) :

STUFFED CHICKEN BREASTS

4 skinless, boneless chicken breast halves
1/2 cup diced fresh mushrooms
1/2 cup diced green pepper
1/2 cup diced red pepper
1/4 cup diced onion
3 garlic cloves, minced
1/4 cup chicken broth
1 cup cooked rice
2 cups crushed cornflakes
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper (optional)
1 cup skim milk

Pound chicken to 1/4 " thickness and set aside. In a saucepan, combine the peppers, onions, garlic, and broth; bring to a boil. Reduce heat simmer 3 minutes. Remove from the heat; add rice. Mix well and set aside. Combine cornflakes, garlic powder, and cayenne pepper (if desired); mix well. Set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks. Dip chicken in milk. Coat all sides with cornflake mixture. Place chicken in a shallow baking dish that has been coated with nonstick cooking spray. Spray tops of chicken with Pam. Bake 1t 375 degrees for 55-60 minutes or until juices run clear. Yield: 4 servings.