Millet Stuffed Chicken Breasts

How to Make Millet Stuffed Chicken Breasts

Millet cooks to 4 times its original size. If you only need 1/2 cup cooked, follow the directions on the package to cook 2 Tbsps. millet.

15 min prep time

4servings

1 chicken breast

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Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with cooking spray. Set aside.
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.
Mix the sautéed vegetables with the cooked millet and set aside to cool.
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.
Once the millet and vegetables are cooled, stuff 1/2 cup of filling in the pocket of each chicken breast and lay them side by side in the baking dish.
Brush each breast with Dijon mustard.
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.
Let the chicken rest for at least 5 minutes before slicing.

Foodie
Dinner

4 Servings

Ingredients

nonstick cooking spray

olive oil

1 tsp

small onion (small dice)

asparagus (trimmed and cut into 1-inch pieces)

4 oz

cooked whole millet

1/2 cup

chicken breasts (4-ounce each, boneless, skinless)

Dijon Mustard

2 tbsp

bread crumbs

1/4 cup

dried tarragon (dried)

1 tbsp

salt (optional)

1/2 tsp

black pepper

1/2 tsp