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Chicken Stuffed w/Portobello Mushrooms
Nb persons: 4
Yield: 1 roll
Preparation time: 15 mins
Total time: 30 mins
Source: CE 1/11 @ 39
| 2 medium | portobello mushrooms, thinly sliced |
| 4 5-oz | chicken breasts, pounded to 1/8" thickness |
| 1/2 cup | shredded low fat mozzerella |
| 2 T | parsley, finely chopped |
| 1/4 cup | whole wheat flour |
| 1 cup | tomato sauce |
| 1 t | olive oil |
Preheat oven to 350 degrees. Arrange mushroom slices in a single layer on parchment paper on baking tray. Mist with cooking spray and season w/salt and pepper. Bake for 15 mins until mushrooms are softened. Let cool.
Season breasts with salt and pepper. Pile mushroom on breasts; top each breast w/2 T cheese and 1 t parsley. Fold in sides of breasts and roll to enclose filling and pin shut.
Add flour to shallow pan and dredge rolls.
Heat oil in skillet med-high heat. Sear rolls until golden brown on all sides. Trnsfer to baking tray and bake for 8 mins or until done.
To serve, place 1/4 c sauce on plate and chicken on top.
Nutritional information (1 roll and 1/4 cup sauce): Calories: 284; Fat: 6g; Sat: 2g; Carbs: 14g; Fiber 3g; Sugars: 4g; Prot: 42g; Na: 243mg; Chol: 88mg
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