Millet Stuffed Chicken Breasts

Millet Stuffed Chicken Breasts
Summary

Millet cooks to 4 times its original size. If you only need 1/2 cup cooked, follow the directions on the package to cook 2 Tbsps. millet.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast
Dinner Foodie
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast
  • Amount per serving Calories 220

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 65mg
  • Sodium 290mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 27g
  • Potassium 350mg
Dinner Foodie
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • olive oil
    1 tsp
  • small onion (small dice)
    1
  • asparagus (trimmed and cut into 1-inch pieces)
    4 oz
  • cooked whole millet
    1/2 cup
  • chicken breasts (4-ounce each, boneless, skinless)
    4
  • Dijon mustard
    2 tbsp
  • bread crumbs
    1/4 cup
  • dried tarragon (dried)
    1 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
Directions

Directions

  1. Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with cooking spray. Set aside.

  2. Add the olive oil to a nonstick sauté pan over medium heat. Add the onions and asparagus and sauté for 4-5 minutes, or until the onions turn clear.

  3. Mix the sautéed vegetables with the cooked millet and set aside to cool.

  4. Slice a pocket into one side of each chicken breast that runs the entire length of the chicken breast, without coming out the other side.

  5. Once the millet and vegetables are cooled, stuff 1/2 cup of filling in the pocket of each chicken breast and lay them side by side in the baking dish.

  6. Brush each breast with Dijon mustard.

  7. In a small bowl, mix together the breadcrumbs, tarragon, salt (optional), and pepper. Divide the breadcrumb topping among each breast, coating the top completely. Spray each breast with cooking spray and bake for 35 minutes or until the internal temperature of chicken is 165 degrees F.

  8. Let the chicken rest for at least 5 minutes before slicing.

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