Easy Breaded Baked Chicken Breast
Greek Salad I
Ingredients
- 5 oz sour cream
- 1½ tsp lemon juice
- 1½ tsp paprika
- ¾ (14-oz) pkg dry stuffing mix (such as Pepperidge Farm)
- 6 thin chicken breasts
- ¼ cup and 2 Tbsp butter
Instructions
- Preheat the oven to 350°F.
- Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
- Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
Side Dish Ingredients
- 1 head romaine lettuce, rinsed, dried and chopped
- 1 red onion, thinly sliced
- 1 (6-oz) can pitted black olives
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 large tomatoes, chopped
- 1 cucumber, sliced
- 1 cup crumbled feta cheese
- 6 Tbsp olive oil
- 1 tsp dried oregano
- 1 lemon, juiced
- Ground black pepper to taste
Side Dish Instructions
- In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
- Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
538
|
265
|
803
|
| Fat (g) | 28 | 22 | 50 |
| Sat. Fat (g) | 13 | 6 | 19 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 46 | 14 | 60 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 1089 | 538 | 1627 |
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