Rating: 4.5 stars
32 Ratings
  • 5 star values: 17
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jennifer Martinkus
Recipe by Cooking Light April 2010

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 stuffed breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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°.

Nutrition Facts

376 calories; fat 13.4g; saturated fat 4.3g; mono fat 5.7g; poly fat 1.9g; protein 44.9g; carbohydrates 17.4g; fiber 1.4g; cholesterol 207mg; iron 3mg; sodium 717mg; calcium 170mg.
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