Vegetable-Stuffed Chicken Breast
Submitted by: Karen Morine




  • 4 Chicken breasts

  • 1/2 Cup broccoli

  • 1/2 Cup mushrooms

  • 1/2 Cup carrots

  • 1/4 Cup red, green or yellow peppers

  • 1 Tablespoon garlic (minced)

  • 1/2 Can low salt cream of chicken or mushroom soup

  • 1/2 Cup cheese shredded

  • Salt and pepper to taste



  • 1. Take 4 fresh chicken breasts and pound out fairly flat.

  • 2. Season chicken breast well with salt and pepper (or other desired spices for extra flavour).

  • 3. Spray bake tray or grease with oil and place chicken pieces on.

  • 4. Cut up fresh brocolli, mushrooms and carrots and dice red, green or yellow peppers. Cook in a pan on low heat until vegetables are soft and add garlic last. Add soup to vegetables and mix well. Add water if too thick.

  • 5. Fill chicken breasts with the mixture. Hold together with a toothpick.

  • 6. Cook in oven at 350 degrees for 20 minutes or until the chicken is white when cut in half.

  • 7. Five minutes before removing from oven add cheese on top.

Serves 4


Prep Time: 20 Minutes
Cook Time: 20 Minutes

– For nutritional information on this and other great recipes, go to