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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable-Stuffed Chicken

Source: dLife

Mushroom-and-cheese-stuffed chicken.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	204.1

Total Carbs	5.7 g

Dietary Fiber	0.4 g

Sugars	2.3 g

Total Fat	4.1 g

Saturated Fat	1.2 g

Unsaturated Fat	0.6 g

Potassium	441.8 mg

Protein	29.2 g

Sodium	131.8 mg

Dietary Exchanges 4.1 Fat, 0.4 Vegetables, 0.1 Meat, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Coat a large nonstick skillet with cooking spray.
Heat skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender. Stir in roasted pepper and marjoram. Remove from heat.
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.
In a large skillet cook chicken in hot oil over medium heat about 4 minutes or until light brown, turning once.
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.
Strain pan juices; measure juices and return to skillet. If necessary, boil gently, uncovered, until liquid is reduced to 3/4 cup.
In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly.
Return chicken to skillet; cook about 2 minutes more or until heated through. Remove toothpicks from chicken. Sprinkle with parsley.