Cheese & Mushroom Stuffed Chicken Breast

By calicat

Ingredients

• 3 Tbsp. butter or margarine, divided
• 1-1/2 cups (4 oz.) coarsely chopped fresh mushrooms
• 1/4 cup finely chopped onion
• 1 tsp. minced garlic or 1/4 tsp. garlic powder
• 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese
• 1/2 tsp. lemon pepper seasoning
• 4 large boneless, skinless chicken breast halves, flattened to 1/4-inch thickness
• 1/3 cup seasoned dry bread crumbs

Details

Servings 4

Preparation

Step 1

1. Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
2. Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
3. Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

Nutrition Facts Serving Size 165 g
Calories 377
Protein 29g
Carbohydrates 14g
Dietary Fiber 2g
Total Fat 24.1g
Saturated Fat 13.4g
Monounsaturated Fat 5.9g
Polyunsaturated Fat 1.2g
Cholesterol 95mg
Vitamin A 81 RE
Vitamin C 1 mg
Calcium 387 mg
Iron 2 mg
Sodium 657 mg