Creamy Baked Chicken Breasts - CHI Health, Omaha, Nebraska (NE)

Creamy Baked Chicken BreastsIngredients

1 can (12 oz.) evaporated nonfat milk
1 tablespoon cornstarch
1 teaspoon (1 packet) Herb-Ox sodium free chicken bouillon (optional)
½ teaspoon thyme
¼ teaspoon basil or ground sage
¼ teaspoon pepper
4 boneless, skinless chicken breasts halves
4 slices (3” x 3”) Sargento light Swiss cheese
1/3 cup crushed unsalted plain Melba toast (about 5 rectangles) or Panko bread crumbs

Makes 4 servings

Directions

In a small saucepan, use a wire whisk to stir together the evaporated nonfat milk, cornstarch, and bouillon.  Cook and stir until thickened and bubbly.  Add spices.  Cook and stir for one minute more.  Keep warm.

Spray a 11” x 7” baking dish with vegetable cooking spray.  Place cracker crumbs or bread crumbs in a plastic bag.  Place chicken breasts one at a time in plastic bag and shake to lightly coat with bread crumbs.  Arrange chicken breasts in dish.  Top each with a slice of cheese.  Spoon sauce evenly over chicken.  Bake at 350 degrees for 40-45 minutes.  Meat thermometer inserted into chicken breast should read 165 degrees.

Nutrition Facts

Serving size: 1 chicken breast and 1/3 cup sauce
Calories per serving: 246
Carbohydrate: 12 g
Fiber: 0 g
Fat: 6 g
Saturated fat: 3 g
Protein: 39 g
Sodium: 188 mg