Ingredients
1 Boneless skinless chicken breast (both halves)
Mushroom FIlling
1 1/2T Olive oil
3/4C Chopped onion
1-1/2C Chopped mushrooms (4oz)
2 Cloves Garlic, peeled, crushed, and chopped
Salt
Pepper
2T Cilantro coarsely chopped
Coating
2 Slices fresh white bread, processed in a food processor to make crumbs (2 cups)
2T Olive oil
1T Fresh cilantro chopped
Salt
Freshly ground black pepper
2T Milk
Process
Preheat the oven to 400 degrees.
Butterfly the chicken breasts, and open the halves like a book.
Pound the breasts lightly and set them aside while you make the filling.
Heat the oil in a large skillet.
Add the onions, and saute over medium-high heat for about 2 minutes.
Stir in the mushrooms, garlic, salt, and pepper, and cook, covered, for about three minutes.
Remove the lid, and continue cooking until there is no visible liquid remaining in the skillet.
Add the herbs and transfer the mixture to a plate to cool.
When the filling is cool, divide it into two equal portions, and mound one portion in the center of each butterflied chicken breast.
Fold all edges of the breast meat over the filling to enclose it completely.
Combine bread crumbs, oil, herbs, salt, and pepper in a bowl.
Dip the stuffed chicken breasts in the milk, and then roll them in the seasoned bread crumbs.
Arrange the coated chicken breasts in a roasting pan,
Bake them at 400 degrees for 20 to 25 minutes, until cooked through but still moist.
Serve immediately.
Per serving: 391 calories, 15 grams of fat, 2.4 grams of saturated fat
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