MAKEOVER STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE
This was my great-grandmother's recipe. I have another version made with mushroom soup, which cuts down on prep time, but sometimes you just can't take shortcuts! Try serving it with egg noodles and steamed veggies. -Julie Stack, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning., Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture., Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.
Nutrition Facts : Calories 401 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
- Arrange chicken breasts shiny side down.
- Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
- Preheat oven to 350 degrees.
- Heat thin layer of oil in large skillet over medium heat.
- Dredge chicken rolls in flour, shaking off excess.
- Arrange seam side down in skillet and brown on both sides.
- Transfer to baking sheet; pour oil over- do not wash skillet.
- Bake chicken until tender, about 15 minutes.
- Meanwhile, set skillet over high heat.
- Add mushrooms and Marsala.
- Tilt pan, heat wine and ignite.
- When flames subside, boil until liquid is reduced by half.
- Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
- To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.
Nutrition Facts : Calories 1682.3, Fat 135.2, SaturatedFat 73.7, Cholesterol 602.8, Sodium 1002.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3, Protein 97.8
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
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