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# Healthy Recipes: Stuffed Chicken Breasts
- URL: https://www.foodconsumer.org/healthy_recipes_0122130620/
- Published: 2013-01-22T19:19:00.000Z
- Updated: 2026-09-22T16:12:50.000Z
- Description: Chicken breasts stuffed with low-fat cheddar, green onion, red bell pepper and thick Greek yogurt, which keeps the meat moist, then baked 30 to 35 minutes. Four servings at 200 calories and 32 grams of protein each, sized to leave room for vegetable sides.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

Cold Weather Comfort Food

# Stuffed Chicken Breasts

Greek yogurt is the secret to this succulent stuffed chicken. It’s much thicker than regular yogurt because a lot of the liquid whey is strained out, making it perfect for adding flavor and keeping the chicken moist. And the \~3 ounce serving – about the size of a deck of cards – is ideal. Fill the rest of your plate with some veggie side dishes for a complete New American Plate meal.

**Makes 4 servings.**

**Per serving:** 200 calories, 6 g total fat (1.8 g saturated fat), 2 g carbohydrate,   
32 g protein,<1 g dietary fiber, 209 mg sodium.

- Canola oil cooking spray
- 1 lb. boneless, skinless chicken breast, four thick pieces
- 3/4 cup low-fat shredded cheddar cheese
- 2 Tbsp. green onions, finely chopped, including the stems
- 1 medium red bell pepper, 1/2 diced, 1/2 sliced
- 1 Tbsp. plain Greek yogurt (canola mayonnaise may be substituted)
- 2 tsp. fresh lemon juice
- 1/2 tsp. hot sauce (optional)
- 1 Tbsp. olive oil
- 1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley
- Salt and freshly ground pepper to taste

## Directions

1. Preheat oven to 350 degrees. Spray 7 x 11-inch pan with cooking spray.
2. Carefully cut about a 1 inch wide slit into the thick end of each chicken breast. Insert knife to create a fairly deep pocket.
3. Combine cheese, green onions, red pepper, yogurt, lemon juice and hot sauce in mixing bowl. Divide mixture into 4 portions and use a spoon to stuff breasts. Secure openings with wooden toothpicks inserted at an angle so meat lays flat. Place in prepared pan.
4. Brush olive oil over top of chicken and sprinkle with parsley, then pepper and salt, if using.
5. Bake for 30-35 minutes or until chicken is cooked through. Let stand about 5 minutes. Garnish with red pepper slices and serve.