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Vegetable-Stuffed Chicken
Source: dLife

Mushroom-and-cheese-stuffed chicken.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 4 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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1 each  cooking spray
1 1/2 cup  fresh mushrooms
1 each  medium garlic cloves
1 oz  roasted red peppers with brine
0 1/4 tsp  dried marjoram
4 each  boneless skinless chicken breasts
1 1/2 oz  Cheese, gruyere, slice
1 tsp  olive oil
0.6667 cup  low fat unsalted chicken broth
0.3333 cup  Wine, dessert, sweet, madeira
1 tbsp  cold water
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.

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