Mushroom-Stuffed Chicken

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 4 servings (serving size: 1 stuffed breast half)
Cost per Serving: $2.49
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 13.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 44.9g
  • Carbohydrate: 17.4g
  • Fiber: 1.4g
  • Cholesterol: 207mg
  • Iron: 3mg
  • Sodium: 717mg
  • Calcium: 170mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
  3. 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. 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. 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°.
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