Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves
• 1/2 cup diced fresh mushrooms
• 1/2 cup diced green pepper
• 1/4 cup diced onion
• 3 garlic cloves, minced
• 1/4 cup vegetable or reduced-sodium chicken broth
• 1 cup cooked rice
• 2 cups crushed cornflakes
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 cup fat-free milk

1. Pound chicken to 1/4-in. thickness and set aside. In a saucepan, combine mushrooms, green pepper, onion, garlic and broth; bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat; add rice. Mix well and set aside.
2. In a bowl, combine the cornflakes, garlic powder and cayenne; set aside. Spoon a fourth of the rice mixture onto the center of each chicken breast. Fold chicken around rice mixture; seal with toothpicks.
3. Dip chicken in milk. Coat all sides with cornflakes mixture. Place chicken in a shallow baking dish coated with cooking spray. Spray tops of chicken with cooking spray. Bake at 375u0b0 for 55-60 minutes or until juices run clear.

chicken, fresh mushrooms, green pepper, onion, garlic, vegetable, rice, cornflakes, garlic, cayenne pepper, milk

Taken from www.tasteofhome.com/recipes/stuffed-chicken-breasts/ (may not work)