Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

  • Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

  • Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts

461 calories; 9.8 g total fat; 91 mg cholesterol; 197 mg sodium. 53 g carbohydrates; 37.9 g protein; Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2003
This was wonderful. My chicken breasts were not very thick so instead of stuffing them I pounded the breasts flat spread the filling on and rolled them up. Toothpicks held them together just fine while I browned them. I think next time I make this I am going to just make a big pan of the stuffing and top it with the browned chicken breasts. I loved this stuffing and wanted more then the breasts held. I seasoned the stuffing with a little poultry seasoning.. delish. I also left out the cheese because I forgot to buy some. I'll be making this often. Read More
(73)

Most helpful critical review

Rating: 2 stars
08/29/2002
It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing. Read More
(7)
158 Ratings
  • 5 star values: 83
  • 4 star values: 49
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
12/15/2003
This was wonderful. My chicken breasts were not very thick so instead of stuffing them I pounded the breasts flat spread the filling on and rolled them up. Toothpicks held them together just fine while I browned them. I think next time I make this I am going to just make a big pan of the stuffing and top it with the browned chicken breasts. I loved this stuffing and wanted more then the breasts held. I seasoned the stuffing with a little poultry seasoning.. delish. I also left out the cheese because I forgot to buy some. I'll be making this often. Read More
(73)
Rating: 5 stars
12/15/2003
This was wonderful. My chicken breasts were not very thick so instead of stuffing them I pounded the breasts flat spread the filling on and rolled them up. Toothpicks held them together just fine while I browned them. I think next time I make this I am going to just make a big pan of the stuffing and top it with the browned chicken breasts. I loved this stuffing and wanted more then the breasts held. I seasoned the stuffing with a little poultry seasoning.. delish. I also left out the cheese because I forgot to buy some. I'll be making this often. Read More
(73)
Rating: 5 stars
08/26/2007
I tried this last nite - but cut ingredients in half also using 4 chicken breasts. (Fits WeightWatchers requirements for 8 points!) It was awesome. I can't believe how moist they were. Added another point for browning breasts in oil after coating them with flour (how else were you supposed to brown them?) You need to finely chop veggies. I used the 4 oz. individually packaged breasts. Use them partially frozen for easier slitting. So so good:) Fast forward to summertime: Made them again last night. Breasts were thawed already so when I found that I couldn't cut a pocket in them I layered the bottom of the dish with the filling layed the browned breasts on top covered and baked for 30 mins! Easy delicious! Read More
(45)
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Rating: 4 stars
01/26/2007
Fantastic recipe overall! I didn't use the cheese because I thought it might overpower the dish. To keep the chicken moist I added some olive oil to the bottom of the baking pan and covered it in aluminum foil which worked wonderfully. Stuffing the chicken was a bit difficult but certainly worthwhile because it tasted great. I also put the extra stuffing on the side. Read More
(30)
Rating: 4 stars
02/10/2007
Very good. Made a few small changes: 1)used red bell pepper instead of green 2) used chedder/jack cheese mix 3) Brushed each breast w/oilve oil and dredged in whole wheat italian seasoned bread crumbs instead of flour. Read More
(14)
Rating: 5 stars
12/03/2003
I used left over spagetti squash instead of the acorn squash and the result was fabulous. It was elegant enough to serve to guest yet easy enough to make for a family dinner. It tasted great!! We will definitely have this at our house again. Read More
(13)
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Rating: 5 stars
08/09/2006
this recipe was wonderful. I'd recommend using seam pins to hold the breasts closed while browning but other than that it was easy and totally yummmy! Read More
(11)
Rating: 5 stars
03/21/2005
My husband and I love this dish! It's easy to make but has a gourmet taste. I used zucchini since the acorn squash was too hard to chop! Read More
(11)
Rating: 4 stars
10/06/2004
I have made this recipe twice and it's been wonderful both times. I used zucchinni and yellow squash instead of carrots and celery. Also changing the cheese really changes the taste. I've used Montery Jack/Cheddar mix. Awesome! Read More
(10)
Rating: 5 stars
01/07/2011
This is very tasty. Instead of stuffing the chicken breast I put the stuffing on the bottom of a casserole dish and the chicken on top. Baked uncovered. I also did not use cheddar cheese. I sprinkled feta on after cooking. Terrific! Read More
(9)
Rating: 2 stars
08/29/2002
It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing. Read More
(7)