Sage, Mushroom & Millet Stuffed Chicken Breasts

Yield: 4 servings

This filling makes a wonderful stuffing at Thanksgiving time and can be eaten by itself as a vegetarian side dish (vegan if you use butter alternative).

millet stuffed chicken

Nutrition Facts
Serving Size (228g)
Servings Per Container 1
Amount Per Serving
Calories 270 Calories from Fat 170
% Daily Values*
Total Fat 18g 28%
Saturated Fat 7g 37%
Trans Fat 0.5g  
Polyunsaturated Fat 0.5g  
Monounsaturated Fat 3g  
Cholesterol 100mg 34%
Sodium 870mg 36%
Potassium 170mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars less than 1g  
Protein 21g
Vitamin A 4% •   Vitamin C 6%
Calcium 4% •   Iron 8%
Thiamin 10% •   Riboflavin 20%
Niacin 35% •   Vitamin B6 6%
Folacin 4% •   Vitamin B12 0%
Phosphorus 30% •   Zinc 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values my be higher or lower depending on your calorie needs:
  Calories 2,000 2,500
Total Fat Less than 65g 80g
   Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Sage, Mushroom & Millet Stuffed Chicken Breasts

Ingredients
  • 2 whole boneless and skinless chicken breasts (4 breasts total)
  • ¾ cup cooked millet
  • 2 Tbs plus
  • 2 Tbs butter
  • 3 medium garlic cloves
  • 2 medium shallots
  • ¾ cup mushrooms
  • 1 tsp salt Freshly ground pepper to taste
  • 3 plus 6 plus 10 pieces of fresh sage
  • Optional: Freshly grated parmesan cheese
Preparation Instructions

1. Prepare millet for recipe. You can use the 5 minute millet recipe and save the remainder for breakfast or another recipe. You will only need ¾ cup of millet for this dish.

2. Preheat the oven to 375 degrees fahrenheit.

3. Between two pieces of wax paper, flatten the chicken with a rolling pin.

4. Melt 2 tbs of the butter in a large skillet and saute the sliced garlic and chopped shallots on medium until a light golden color, approximately 5 minutes. Add the mushrooms, salt and pepper and cook for another 10 minutes.

5. Add the ¾ cup of cooked millet and three pieces of fresh sage, chopped, to the skillet and mix well.

6. Put a layer of the mixture on each chicken breast and roll. You may hold in place with a toothpick if desired.

7. Lay the chicken in an oiled baking dish. Lightly butter or oil the chicken for moisture and place 6 (or more) pieces of fresh sage on top of the chicken.

8. Bake at 375 degrees fahrenheit for 30 minutes.

9. Increase the heat to 500 degrees fahrenheit and cook for another 5 minutes.

10. In the meantime, melt 2 tbs of butter and add 10 pieces of fresh sage. Saute on low for ten minutes.

11. Remove the chicken from the oven. Cover with the sage butter sauce. You also have the option of sprinkling with freshly grated parmesan cheese.

Please email your favorite millet recipe to jean@goldenprairie.com (pictures are welcomed)