Mushroom-Stuffed Chicken

This recipe is from Cooking Light Magazine and is delicious and easy!  The recipe halves easily.  Goes great with brown rice and sauteed or roasted veggies.


2 slices bread, torn (or 3/4 cup plain bread crumbs)
cooking spray
1/4 cup chopped green onions
8 oz. mushrooms, sliced
1/2 tsp. dried thyme (if using fresh, up to 1 tsp.)
1 garlic glove, minced
1/2 cup (2 oz.) shredded part-skim mozzarella cheese
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 TBSP. olive oil

Preheat oven to 350.  Pulse bread in food processor to form fine crumbs. Place in a dish (or use plain bread crumbs).

Heat a large ovenproof skillet over medium-high heat.  Coat pan with cooking spray.  Add onions and mushrooms; saute 10 minutes.  Stir in thyme and garlic.  Cool mixture 10 minutes; stir in cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.

Cut a slit through thickest portion of each breast to form a pocket.  Stuff each with 1/4 cup mushroom mixture.  Sprinkle chicken with remaining 1/2 tsp. salt and 1/4 tsp. pepper.  Place flour in a shallow dish.  Place eggs in shallow dish.  Dredge chicken in flour.  Dip in eggs; dredge in breadcrumbs.

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. (Ali, they are cooked through at this point).


Mushroom-Stuffed Chicken

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