Mushroom-Stuffed Chicken

Mushroom-Stuffed Chicken
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried thyme
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • 8 ounces presliced mushrooms
  • + 19 more ingredients
    • 8 ounces presliced mushrooms
    • ¼ cup chopped green onions
    • ¼ cup chopped green onions
    • 2 large eggs, lightly beaten
    • 2 large eggs, lightly beaten
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • Cooking spray
    • Cooking spray
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¼ cup all-purpose flour
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¾ teaspoon salt, divided
    • 2 (1-ounce) slices white bread, torn
    • ½ teaspoon black pepper, divided
    • ¼ cup all-purpose flour
    • ¾ teaspoon salt, divided
    • 2 (1-ounce) slices white bread, torn
    • ½ teaspoon black pepper, divided

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/...

View full recipe at My Recipes

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