Vegetable Stuffed Chicken Breast
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 148.1
- Total Fat: 7.2 g
- Cholesterol: 42.9 mg
- Sodium: 304.0 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.2 g
- Protein: 16.5 g
View full nutritional breakdown of Vegetable Stuffed Chicken Breast calories by ingredient
Introduction
An easy, versatile way to serve chicken with a flare. Feel free to use any vegetables you prefer) An easy, versatile way to serve chicken with a flare. Feel free to use any vegetables you prefer)Number of Servings: 6
Ingredients
-
3 chicken breast (no bone or skin)
1 cup diced portabello mushrooms
1 cup diced green beans
3 cloves of diced garlic (may add more if you prefer)
1/2 cup of grated romano cheese
3 slices bacon (optional)
Directions
Slice chicken breast in half but do not cut all the way through.
Mix mushrooms, green beans and garlic together.
Sautee just until heated through, add cheese to mixture. Remove from heat. Spoon mixture into chicken breast. Wrap with string or use toothpicks to close the breast. (I prefer wrapping it in bacon but it can be removed if you want to reduce fat intake.)
Heat skillet on med. high. (I prefer cast iron) Spray lightly with olive oil. Place chicken breast in skillet and cover. Lower heat to medium and cook for roughly 25 minutes; turning over once. To ensure chicken is properly cooked, be sure to press down with finger. Chicken should be firm but not dry. When fully cooked, remove inedible wrappings, cut in half and plate chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user PROVL8DY.
Mix mushrooms, green beans and garlic together.
Sautee just until heated through, add cheese to mixture. Remove from heat. Spoon mixture into chicken breast. Wrap with string or use toothpicks to close the breast. (I prefer wrapping it in bacon but it can be removed if you want to reduce fat intake.)
Heat skillet on med. high. (I prefer cast iron) Spray lightly with olive oil. Place chicken breast in skillet and cover. Lower heat to medium and cook for roughly 25 minutes; turning over once. To ensure chicken is properly cooked, be sure to press down with finger. Chicken should be firm but not dry. When fully cooked, remove inedible wrappings, cut in half and plate chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user PROVL8DY.