Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sliced cheese is easier to stuff into the chicken breasts than shredded cheese; you can buy small amounts at the deli. Crimini mushrooms are dark brown and have a fuller flavor than button mushrooms. Serve Madeira sauce over the chicken and garnish with more mushrooms and thyme.

Jeanne Kelley
Recipe by Cooking Light May 1997

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Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.

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  • Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.

  • Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

  • Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

Nutrition Facts

207 calories; calories from fat 30%; fat 6.9g; saturated fat 3.1g; mono fat 2.3g; poly fat 0.6g; protein 31g; carbohydrates 4.1g; fiber 0.5g; cholesterol 82mg; iron 1.6mg; sodium 207mg; calcium 117mg.
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