Source: dLife

Mushroom-and-cheese-stuffed chicken.

Servings

1 cooking spray
1.5 cup fresh mushrooms , chopped
1 medium garlic cloves , minced
1 oz roasted red peppers with brine , chopped
0.25 tsp dried marjoram , crushed
4 boneless skinless chicken breasts (about 1 pound total)
1.5 oz Cheese, gruyere, slice , cut into 4 slices
1 tsp olive oil
0.67 cup low fat unsalted chicken broth
0.33 cup Wine, dessert, sweet, madeira (or chicken broth)
1 tbsp cold water , cold
2 tsp cornstarch
1 tbsp chopped parsley

1 Coat a large nonstick skillet with cooking spray.
2 Heat skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender. Stir in roasted pepper and marjoram. Remove from heat.
3 Cut a horizontal slit in the thickest portion of each chicken piece, forming a pocket. Place a slice of cheese and some of the stuffing in each pocket. Secure with wooden toothpicks.
4 In a large skillet cook chicken in hot oil over medium heat about 4 minutes or until light brown, turning once.
5 Pour broth and wine into skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170 degrees F). Transfer chicken to a serving platter.
6 Strain pan juices; measure juices and return to skillet. If necessary, boil gently, uncovered, until liquid is reduced to 3/4 cup.
7 In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly.
8 Return chicken to skillet; cook about 2 minutes more or until heated through. Remove toothpicks from chicken. Sprinkle with parsley.

If you have very thin chicken just slit them in the middle and top it if you want instead of stuffing.