Mushroom- Stuffed Chicken

This is a yummy recipe and goes great with a very basic pasta and some steamed broccoli and the next time I make this I will be sure to get a picture of it to include her because it is a pretty dish it would be a good one for entertaining

Mushroom Stuffed Chicken

Yield: 4 servings (serving size: 1 stuffed breast half)

Ingredients

• 2  (1-ounce) slices white bread, torn
• Cooking spray
• 1/4  cup  chopped green onions
• 8  ounces  presliced mushrooms- I used baby bellas they are one of our new favorites
• 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
• 
  

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°.

I found this recipe on the Cooking Light website and they listed serving it with 3 cups of cooked egg noodles tossed with 2 T butter and sliced green onions so I am not sure if the following info includes that or not

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

Scrumptious Sides

These are 2 of my favorite side dishes.  They both go great wish almost anything my favorite thing to have them with are items off the grill like burgers or chicken.

Hot Crash Potatoes  (this recipe comes from the pioneer woman)

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Oven fried Zucchini

makes 6 servings and a serving is 81 calories

1 T vegetable oil or cooking spray

3 medium zucchini

3 T 1% milk

1 egg white

1/2 cup dry bread crumbs

1/2 t kosher salt

1/4 t fresh ground pepper

2 T grated Romano or Parmesan cheese

1. Place oven rack in the top 1/3 of the oven and preheat oven to 425 degrees.  Coat your pan with the oil or cooking spray

2. Thinly slice your zucchini so you have circle shaped pieces

3. Whisk together the egg white and Milk then toss your zucchini slices in this mixture and stir around until they are all coated

4. Combine the bread crumbs with the remaining 3 ingredients.  Dip the zucchini pies in this a few at a time until they are coated- lay them out on your baking sheet so that none are touching otherwise they will not crisp up

5. Place in the oven and bake for 7 minutes then carefully flip them over and continue to bake until golden brown about another 6-10 minutes serve immediately