HERB-STUFFED CHICKEN WITH SAUTEED MUSHROOMS AND PEPPERS
HERB-STUFFED CHICKEN WITH SAUTEED MUSHROOMS AND PEPPERS
Serves: 4 servings.
Ingredients
- 1 c. herb stuffing mix
- ½ c. boiling water
- 1 Tbsp. butter or margarine, melted
- 4 chicken breast halves, skinned & boned
- 3 oz. Monterey Jack cheese
- 1 egg, slightly beaten
- ⅓ c. Italian-seasoned bread crumbs
- Butter-flavored vegetable cooking spray
- 3 green onions, sliced diagonally
- 1 sm. sweet red pepper, cut into julienne strips
- 2 Tbsp. butter or margarine, melted
- 6 fresh mushrooms, sliced
- ¼ c. white wine Worcestershire sauce (aka Lea & Perrins Marinade for Chicken)
Instructions
- Combine first three ingredients; set aside. Place chicken breasts between two sheets of heavy-duty plastic wrap. Flatten to ¼ inch thickness, using a meat mallet (flat side); set aside.
- Cut cheese into four 2-1/2 x 1 x ¼ inch strips. Place a cheese strip in center of each chicken breast. Spoon stuffing mixture evenly over cheese; fold sides of chicken breast over stuffing; roll up, and secure with wooden picks.
- Dip chicken roll in egg; roll in bread crumbs, and place in a lightly greased 8 inch square baking dish. Spray chicken breast with cooking spray. Bake at 375 degrees for 35 minutes or until done. Remove from oven, and spray again with cooking spray.
- Sautee green onions and red pepper in 2 tablespoons of butter until crisp-tender. Stir in mushrooms and Worcestershire sauce; spoon vegetables over chicken and serve.
Notes
Ellen Larson
3.5.3226