Recipe Summary

Prep time: 10 mins
Cook time: 15 mins
Yield: 4 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in veggies
  • rich in protein
  • lower in sodium
  • lower in carbs
Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit

Mushroom and Tomato Stuffed Chicken Breasts

This recipe serves:  4
1 teaspoon olive oil
4 large button mushrooms, sliced thin
1/2 cup sun-dried tomatoes, drained
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
4 tablespoons freshly chopped parsley
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock
Cooking Instructions
1. Heat 1 teaspoon olive oil in a skillet over a medium-high heat and sautÚ the mushrooms until golden brown, then set aside.

2. In a small bowl, mix the tomatoes and parsley together.

3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 2 tablespoons of tomato mixture and 1/4 of the sauteÚd mushrooms in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

4. Heat the remaing 1 1/2 tablespoons of oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.

6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.

7. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast when served.

Serving Size: 1 chicken breast

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 255
  • Carbohydrate
  • 8 g
  • Fat
  • 9 g
  • Fiber
  • 1 g
  • Protein
  • 35 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 126 mg