Mushroom-Stuffed Chicken

By Kplmrm

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

Nutritional Information
Calories:376
Fat:13.4g (sat 4.3g,mono 5.7g,poly 1.9g)
Protein:44.9g
Carbohydrate:17.4g
Fiber:1.4g
Cholesterol:207mg
Iron:3mg
Sodium:717mg
Calcium:170mg

Ingredients

• 2 (1-ounce) slices white bread, torn
• 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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°.