Cooking Pleasures Aug./Sept. 2004 page35
Cal=255 Fat=13 Sat=3.5 Chol=80
1. Heat 1 Tbs. of the oil in large skillet over medium heat until hot. Add mushrooms and shallots; cook over medium heat 6 to 8 minutes, stirring frequently, or until mushrooms are tender and most of the liquid has evaporated. Stir in chopped tarragon, vermouth, 1/4 tsp of the salt and 1/8 tsp of the pepper; cook and stir 1 minute. Remove from heat; cool to room temperature. Stir in cheese. (Filling can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Heat grill. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to 1/2 inch. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Fill each breast evenly with mushroom mixture; secure openings with toothpicks or small metal skewers. Brush chicken with remaining 1 Tbs. oil; sprinkle with remaining 1/4 tsp salt and remaining 1/8 tsp pepper.
3. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 10 minutes or until no longer pink in center, turning once. Remove toothpicks; garnish with tarragon sprigs.
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Serving Size: 1 Recipe (527g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 623 | ||
Calories from Fat: 116 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 314.4mg | 11 % | |
Potassium 1455.6mg | 38 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.6g | ||
Protein 110.9g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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