Mushroom-Stuffed Chicken Breasts with Tomato Sauce

Chicken breast halves that are thick and uniform in size are well suited for stuffing.

Yield:

4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 17 %
Fat 5.1 g
Satfat 1.4 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 37.4 g
Carbohydrate 15.4 g
Fiber 4.2 g
Cholesterol 82 mg
Iron 3.4 mg
Sodium 968 mg
Calcium 184 mg

Ingredients

2 teaspoons olive oil, divided
1/2 cup chopped onion
1 cup sliced mushrooms
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons grated Asiago or Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes).

Note:

Patricia Baird,

June 2003