Mushroom Stuffed Chicken

2 tbsp (25 mL) vegetable oil
4 cups (1 L) chopped mushrooms 1 L (about 12 oz/375 g) (I like crimini and shitake)
1 clove garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) each pepper and dried oregano
4 boneless skinless chicken 4 breasts (1-1/4 lb/625 g)
1 tbsp (15 mL) all-purpose flour
3/4 cup (175 mL) chicken stock
1 tsp (5 mL) soy sauce

In skillet, heat half of the oil over medium-high heat; sauté mushrooms, garlic and half each of the salt, pepper and oregano until juices have evaporated, about 10 minutes.

Meanwhile, with knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Place on foil-lined rimmed baking sheet. Mound 2 tbsp (25 mL) mushroom mixture in centre of each, leaving remaining mushroom mixture in pan. Fold breast over to enclose. Brush with remaining oil; sprinkle with remaining salt, pepper and oregano.

Bake in 425°F (220°C) oven until no longer pink inside, about 12 minutes. Broil until golden, about 2 minutes. Cut into 1/4-inch (5 mm) thick slices.

Meanwhile, sprinkle flour over remaining mushroom mixture in pan; cook over medium-high heat, stirring, for 1 minute. Add chicken stock and soy sauce; cook, stirring, until thickened, about 2 minutes. Serve with chicken.


Number of Servings: 4

Recipe submitted by SparkPeople user CLAUDIA1333.