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Millet Stuffed Chicken Breasts

Millet cooks to 4 times its original size. If you only need ½ cup cooked, follow the directions on the package to cook 2 tablespoons millet.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1 chicken breast

  • Calories 220
  • Carbohydrate 15 g
  • Protein 27 g
  • Fat 5.0 g
  • Saturated Fat 1.1 g
  • Sugar 3 g
  • Dietary Fiber 2 g
  • Cholesterol 65 mg
  • Sodium 290 mg
  • Potassium 345 mg

This Recipe Serves 4

Ingredients

Cooking spray
1 teaspoon olive oil
1 small onion, small dice
4 ounces asparagus, trimmed and cut into 1-inch pieces
½ cup cooked whole millet
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons Dijon mustard
¼ cup breadcrumbs
1 tablespoon dried tarragon
½teaspoon salt (optional)
½ teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with cooking spray. Set aside.
  2. Add the olive oil to a nonstick sauté pan over medium heat. Add the onions and asparagus and sauté for 4-5 minutes, or until the onions turn clear.
  3. Mix the sautéed vegetables with the cooked millet and set aside to cool.
  4. Slice a pocket into one side of each chicken breast that runs the entire length of the chicken breast, without coming out the other side.
  5. Once the millet and vegetables are cooled, stuff ½ cup of filling in the pocket of each chicken breast and lay them side by side in the baking dish.
  6. Brush each breast with Dijon mustard. 
  7. In a small bowl, mix together the breadcrumbs, tarragon, salt (optional), and pepper. Divide the breadcrumb topping among each breast, coating the top completely. Spray each breast with cooking spray and bake for 35 minutes or until the internal temperature of chicken is 165 degrees F.
  8. Let the chicken rest for at least 5 minutes before slicing.

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