Mushroom-Stuffed Chicken
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
2 (1-ounce) slices white bread, torn (used bread crumbs)
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
1. Preheat oven to 350°.
2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
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. 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. 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°.
CALORIES 376 ; FAT 13.4g (sat 4.3g,mono 5.7g,poly 1.9g); CHOLESTEROL 207mg; CALCIUM 170mg; CARBOHYDRATE 17.4g; SODIUM 717mg; PROTEIN 44.9g; FIBER 1.4g; IRON 3mgCooking Light, APRIL 2010
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