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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 17%
  • Fat: 5.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 37.4g
  • Carbohydrate: 15.4g
  • Fiber: 4.2g
  • Cholesterol: 82mg
  • Iron: 3.4mg
  • Sodium: 968mg
  • Calcium: 184mg

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

  1. 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.
  2. 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.
  3. 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).
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