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Mushroom-Stuffed Chicken

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 stuffed breast half)
Looking for a new dinner idea? Look no further! This chicken recipe is delicious and easy to prepare. Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

Ingredients

  • 2 (1-ounce) slices white bread, torn
  • Cooking spray
  • 1/4 cup chopped green onions
  • 8 ounces presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 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

Nutrition Information

  • calories 376
  • fat 13.4 g
  • satfat 4.3 g
  • monofat 5.7 g
  • polyfat 1.9 g
  • protein 44.9 g
  • carbohydrate 17.4 g
  • fiber 1.4 g
  • cholesterol 207 mg
  • iron 3 mg
  • sodium 717 mg
  • calcium 170 mg

How to Make It

  1. Preheat oven to 350°.

  2. Pulse bread in a food processor to form fine crumbs. Place in a dish.

  3. 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.

  4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. 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 pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.