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How to Make Millet Stuffed Chicken Breasts
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.
15 min prep time
4servings
1 chicken breast
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Step-By-Step Instructions:
- Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with cooking spray. Set aside.
- 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.
- Mix the sautéed vegetables with the cooked millet and set aside to cool.
- 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.
- 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.
- Brush each breast with Dijon mustard.
- 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.
- Let the chicken rest for at least 5 minutes before slicing.
Nutrition facts
4 Servings
-
Serving Size
1 chicken breast
- Amount per serving Calories 220
-
Total Fat
5g
- Saturated Fat 1.1g
- Cholesterol 65mg
- Sodium 290mg
-
Total Carbohydrate
15g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 27g
- Potassium 345mg
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
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