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Ingredients
- 1 lb MUSHROOMS
- 1/4 tsp PEPPER, FRESHLY Grnd
- 1/4 tsp NUTMEG (OPTIONAL)
- 1/2 c. Lowfat sour cream
- 5 Tbsp. BUTTER Or possibly MARGARINE
- 1/2 tsp SALT
- 1 Tbsp. ITALIAN SEASONING
- 1Â 1/2 c. FRESH BREAD CRUMBS
- 4 x CHICKEN BREASTS
- 1/2 c. CHICKEN BROTH
- 1/4 Tbsp. OREGANO
- 1/2 Tbsp. BASIL
- 1/4 Tbsp. ROSEMARY
Directions
- The Mushrooms should finely minced. The chicken breasts should be boned and skinless, halved (8 pcs) and pounded flat. Seasoned bread crumbs may also be used.
- Preheat the oven to 350 f. Heat 4 Tbsp. of the butter in a skillet.
- Add in the mushrooms (finely minced), salt and pepper and cook, stiring often till the mushrooms turn very dark and absorb all the butter. Remove from the heat. Add in the Italian seasoning to the bread crumbs. Stir in 3/4 c. of the bread crumbs and the nutmeg.
- Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. Heat the remaining Tbsp. of butter and brush over the chicken. Sprinkle with the remaining 3/4 c. of bread crumbs till all the pcs are covered. Mix the lowfat sour cream with the heated chicken broth and pour over the chicken. Bake for 45-60 min, till lightly browned.
- Also, try a c. of broccoli flowerlets and/or possibly walnuts, finely minced, added to the mushroom and breadcrumb mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 327 | 52% |
| Total Fat 36.82g | 46% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.18g | |
| Cholesterol 145mg | 48% |
| Sodium 876mg | 37% |
| Potassium 820mg | 23% |
| Total Carbs 34.06g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.35g | 4% |
| Protein 39.48g | 63% |
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