Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
4
Yield:
4 stuffed chicken breasts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a 15x10-inch baking pan with foil; coat with cooking spray.

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  • Using a sharp knife, cut a deep pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side.

  • Cook noodles in a pot of boiling water 3 minutes; drain. Transfer hot noodles to bowl with contents of seasoning packet, the cream cheese, and 2 tablespoons of the milk. Stir to thoroughly coat noodles. Spoon noodle mixture into pockets in chicken. Place chicken in the prepared baking pan.

  • In a bowl stir together panko and Parmesan cheese. Brush tops of stuffed chicken with remaining milk and sprinkle with panko mixture, pressing panko mixture onto chicken as needed. Drizzle with melted butter.

  • Bake 25 minutes. Spoon pasta sauce over chicken and sprinkle with mozzarella cheese. Bake about 5 minutes more or until chicken is done (165°F).

Nutrition Facts

676 calories; fat 29g; cholesterol 216mg; saturated fat 15g; carbohydrates 37g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 60g; vitamin a 961.9IU; vitamin c 4.8mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 21.8mg; vitamin b6 1.9mg; folate 22.2mcg; vitamin b12 0.7mcg; sodium 1262mg; potassium 846mg; calcium 149mg; iron 2.9mg.
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