Chicken With Sun Dried Tomatoes And Shiitake Mushrooms Recipe

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Servings: 8


Cost per serving $3.18 view details


  1. To make the marinade, mix the basil, wine, oil and the shallots in a small bowl. Mash the chicken with a wooden pounder and place in marinade.
  2. Heat the oil in a frying pan. Add in the shallots and the mushrooms, and stir till the mushrooms are soft. Add in the sun-dry tomatoes and a Tbsp. or possibly so of the potato starch if the sauce has too much liquid. Add in salt to taste. Remove from the heat.
  3. Separate half the mushroom mix to fill the chicken breasts. Place 1/4 of this mix on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled.
  4. Bake in a preheated, 400 degree oven for 25 min or possibly till done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.
  5. To make the sauce, return the remaining half of the mushroom mix to a saute/fry pan. Add in the chicken broth and stir over a low heat. Continuing to stir, add in sufficient non-dairy creamer to make a sauce. If the sauce has too much liquid add in a healthy pinch of potato starch. Place the chicken on the plate, cover with the sauce, and serve.
  6. This recipe yields 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 195g
Recipe makes 8 servings
Calories 169  
Calories from Fat 61 36%
Total Fat 6.79g 8%
Saturated Fat 1.9g 8%
Trans Fat 0.08g  
Cholesterol 45mg 15%
Sodium 225mg 9%
Potassium 527mg 15%
Total Carbs 7.67g 2%
Dietary Fiber 2.4g 8%
Sugars 1.7g 1%
Protein 17.51g 28%
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