Mushroom Stuffed Chicken

Mushroom Stuffed Chicken
Adapted from find.myrecipes.com
Mushroom Stuffed Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

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

Directions

Preparation 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°.

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