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.
2 (1-ounce) slices white bread, torn
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
How to Make It
Preheat oven to 350°.
Pulse bread in a food processor to form fine crumbs. Place in a dish.
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.
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.
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°.
I used seasoned Panko to cut down on time. I also seem to be out of dried thyme, so I used herb de provence. These were delicious. I need to work on my technique for stuffing the breasts - next time I chop the mushrooms up a bit first - so they look prettier. If I served this for guests, I'd probably come up with a light white wine sauce to finish the dish. The buttered noodles were a perfect side and I added some parmesean to jazz it up. Steamed green beans completed the plate. Good for a weekend, not a busy weeknight, but I'll make this again.
Amazing!!! This is packed with flavor and super easy to cook!!
In order to cut back on the calories, I served this with fresh steamed green beans instead of pasta, sprinkled with garlic salt. Instead of breading the outside with more calories, I stuffed the breadcrumbs inside of the chicken, and just put pepper and garlic salt on the outside of the chicken.
I really loved this recipe. I did however choose to make a few changes. I used white 1/4-1/2 cup white onion, minced, and 1 cup chopped fresh spinach instead of the green onion. I also had some of those new "Sauté Express" cubes (I have the garlic and herb one and is so good!) and I sautéed the chicken in that about 5 mins. each side then popped it in the oven at 375' for 15-20mins till finished. I had bread but thought that this was a good alternative, and it was!!!!
My chicken needed more oven time, too. The second time I made it, I tried tenderizing the meat until it was flatter and able to fold over the mushrooms and cheese. I also breaded it before I "stuffed" it. It didn't hold everything in, but eventually the cheese melted and stuck the top and bottom together. The effort was well worth it, since it went over really well. I served it with mashed potatoes instead of egg noodles.
Also made the recipe exactly as it says, but it seemed that the chicken needed more oven time, maybe because the chicken breasts I used where too big? Taste was excellent though and the fresh breadcrumbs made a huge difference....Makes them look so much nicer!
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