- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.9
- Total Fat: 12.2 g
- Cholesterol: 198.2 mg
- Sodium: 1,131.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.2 g
- Protein: 44.9 g
Mushroom-Stuffed Chicken (1 stuffed breast)Submitted by: CRYSMYS
IntroductionAdapted from Cooking Light, April 2010
Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions. Adapted from Cooking Light, April 2010
Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.
1/2 cup panko Italian breadcrumbs
1/4 cup chopped green onions
8 ounces presliced mushrooms
1/2 teaspoon dried thyme
3 garlic clove, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese 3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 large eggs, lightly beaten 1
tablespoon olive oil
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Pound each breast half to 1/4" thickness. Spread each with 1/4 cup mushroom mixture. Roll each breast and secure with toothpicks.
4. Place flour, eggs and breadcrumbs in separate shallow dishes. Sprinkle chicken rolls with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place chicken in 8"square baking dish sprayed with cooking spray and place in oven. Bake at 350° for 25 minutes or until an instant thermometer registers 165°.
Serving Size: Makes 4 servings, 1 rolled breast each