dish
Mushroom and Tomato Stuffed Chicken Breasts

4
Serves
255
Calories
14
Nutrients
16
Vitamins

Ingredients

1 teaspoon olive oil
4 large button mushrooms , sliced thin
1/2 cup sun-dried tomatoes , drained
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 sauté 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 sauteéd 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

Nutrition Information

Number of Servings: 4
Calories
255
Protein
35 g
Total Carbohydrate
8 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
83 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
56 %
Percent Calories from Carbohydrate
13 %
Percent Calories from Fat
31 %
Vitamin A
487 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
17 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
4 mcg
Vitamin C
9 mg
Vitamin D
35 IU
Folate
16 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
42 mg
Iron
2 mg
Phosphorus
304 mg
Potassium
479 mg
Sodium
126 mg
Zinc
1 mg