Mushroom Stuffed Chicken Breasts
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| Tue, 01-08-2008 - 8:44am |
Mushroom-Stuffed Chicken Breasts with Tomato Sauce
Chicken breast halves that are thick and uniform in size are well suited for stuffing.
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
PreparationHeat 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).
Yield
4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
Nutritional Information
CALORIES 263(17% from fat); FAT 5.1g (sat 1.4g,mono 2.3g,poly 0.7g); PROTEIN 37.4g; CHOLESTEROL 82mg; CALCIUM 184mg; SODIUM 968mg; FIBER 4.2g; IRON 3.4mg; CARBOHYDRATE 15.4g
| Tue, 01-08-2008 - 10:51am |
| Tue, 01-08-2008 - 11:35am |

| Sat, 08-09-2008 - 11:18am |



