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Chicken: Creamy Baked Chicken W/ Crunchy Corn Bread Topping

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

CREAMY BAKED CHICKEN WITH CRUNCHY CORN BREAD TOPPING

Exchanges
WW Points
Yield: 4 servings

- 4 (4-ounce) boneless skinless chicken breasts,rinsed and patted dry
- 1/2 cup finely chopped green onion
- 1 (4-ounce) container diced pimiento
- 1 (10-3/4 ounce) can 98% fat-free cream of chicken soup
- 1/4 cup light sour cream
- 1 cup frozen green peas, thawed
- 2 ounces corn bread stuffing (1 cup)

Preheat oven to 400�F.

Coat a 9-inch glass pie pan with cooking spray and arrange
chicken in bottom of pan. Top with green onion and pimiento.

Combine soup and sour cream in a small bowl and spoon evenly over chicken. Arrange peas around outer edges of pan and sprinkle stuffing evenly over all.

Bake uncovered 30 minutes or until chicken is no longer pink in center.

One 1-cup serving equals): Calories: 290, Fat: 5 g, Cholesterol: 75 mg, Sodium: 583 mg,Carbohydrate: 27 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 32 g ++++ Exchanges: 2 Starch, 4 Very Lean Meat WWP: 5