Try this Chicken Breast Stuffed with Mushrooms And Gorgonzola recipe, or contribute your own.
Suggest a better descriptionPlace the chicken breasts on a flat surface and, on each, cut a "pocket" into one edge at the thickest part. Season breasts with pepper, garlic powder and salt, and set aside. In a large skillet over medium-high heat, heat butter and saute mushrooms and garlic for two minutes. Add sherry and saute for two additional minutes. Remove from heat and let cool. Drain mushrooms and garlic, then combine with gorgonzola cheese, salt and pepper in a medium bowl. For each chicken breast, open pocket and stuff with enough mushroom-cheese mixture to evenly fill pocket, about 1/2-inch thick. Place slices of red bell pepper in pocket. Fold sides of breast downward and place, "seam" side down, in a baking dish. Place rolled breasts in a 400 degree oven for 20 to 25 minutes, or until cheese begins to run. To serve, arrange any leftover stuffing on plate, slice breast in half and place over leftover stuffing. Serve with rice and vegetables. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 130 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 servings | ||
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Calories: 51 | ||
Calories from Fat: 26 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 22.6mg | 1 % | |
Potassium 30.3mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.2g | 0 % | |
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: 51
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