Herb Stuffed Chicken with Sautéed Peppers & Mushrooms
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Wednesday, 22 June 2011 15:31
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1 cup of herb stuffing or cornbread stuffing mix ½ cup boiling water 1 TBS butter melted 4 boneless, skinless chicken breasts; flattened between 2 pieces plastic wrap using mallet 3 oz. Monterrey Jack cheese 2 eggs, beaten ¾...

 

  • 1 cup of herb stuffing or cornbread stuffing mix
  • ½ cup boiling water
  • 1 TBS butter melted
  • 4 boneless, skinless chicken breasts; flattened between 2 pieces plastic wrap using mallet
  • 3 oz. Monterrey Jack cheese
  • 2 eggs, beaten
  • ¾ cup of Italian bread crumbs
  • 3 green onions, sliced diagonally
  • 1 small red bell pepper, cut into julienne strips
  • 6 fresh button mushrooms, sliced
  • 1 TBS white wine Worcestershire sauce
  • 2 TBS butter
  1. Combine 1st three ingredients and set aside
  2. Season flattened chicken breasts with Tony Chachere’s seasoning mix
  3. Cut cheese into 2-1/2 x 1-1/2 inch strips and place in center of each chicken breast
  4. Spoon 2 TBS of stuffing mix over cheese
  5. Carefully roll each breast and secure with toothpicks
  6. Dip each chicken breast in eggs then bread crumbs; spray with cooking spray to set
  7. Bake in casserole at 375° for 35 minutes
  8. In small skillet sauté green onions, bell pepper, mushrooms, and Worcestershire sauce in butter until crisp tender (don’t overcook)
  9. Spoon sautéed vegetables over chicken and serve

Serves 4

 

Last Updated on Wednesday, 06 July 2011 02:18