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Main Dish: CREAMY BROCCOLI STUFFED CHICKEN BREASTS - Thanks Virginia & friends PointsPlus
6 OZ STOVE TOP STUFFING MIX FOR CHICKEN
1 CUP WATER
6 SMALL BONELESS, SKINLESS CHICKEN BREASTS (4 OZ EACH)
10 OZ FROZEN CHOPPED BROCCOLI, THAWED AND DRAINED
1 CAN 98% FAT FREE CREAM OF CHICKEN SOUP
1/2 CUP FAT FREE MILK
1 TSP PAPRIKA
2 TBSP GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400. COMBINE STUFFING MIX AND WATER IN LARGE BOWL. LET STAND 5 MINUTES. MEANWHILE, POUND CHICKEN TO 1/4" THICKNESS USING MEAT MALLET. ADD BROCCOLI TO STUFFING; MIX LIGHTLY. SPREAD EVENLY ONTO CHICKEN BREASTS TO WITHIN 1/2" OF OUTER EDGES. ROLL UP EACH CHICKEN BREAST FROM ONE OF THE SHORT ENDS, ENCLOSING THE STUFFING MIXTURE. PLACE CHICKEN, SEAM SIDES DOWN, IN 13X9" BAKING DISH. MIX SOUP AND MILK; POUR OVER CHICKEN. SPRINKLE WITH PAPRIKA AND PARMESAN CHEESE. BAKE 30 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.

MAKES 6 SERVINGS @ 7 PointsPlus per breast

cblessum on 1/27/2011