Serves 2
Ingredients
1/2 Boneless skinless chicken breast
Mushroom FIlling
3/4T Olive oil
1/2C Chopped onion
3/4C Chopped mushrooms (4oz)
1 Clove Garlic, peeled, crushed, and chopped
Salt & Pepper
1T 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 breast, and open like a book.
Pound the breast lightly and set it aside while you make the filling.
Process for the filling
Heat the oil in a large skillet.
Add the onions, and saute over medium-high heat for about 1 minute
Stir in the mushrooms, garlic, salt, and pepper, and cook, covered, for about 90 seconds
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.
Assembly
When the filling is cool, mound it in the center of the butterflied, and flattened 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 breast in the milk, and then roll it in the seasoned bread crumbs.
Arrange the coated chicken breast in a roasting pan,
Bake at 400F 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
Mad Dog and Celeste's Recipes 