Heat oven to 350(F).
Place bread crumbs in shallow dish. Place flour in another shallow dish. Place eggs in another shallow dish.
Heat large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; saute 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 tsp salt, and 1/4 tsp pepper.
Cut slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 tsp salt and 1/4 tsp pepper.
Dredge chicken in flour, dip in eggs, then dredge in breadcrumbs.
Heat oil in skillet over medium-high heat. Add chicken, cook 2 minutes on each side until browned. Place pan in oven. Bake at 350 for 15 minutes, or until done (internal temp 165).
Goes great with egg noodles and asparagus
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (39%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 533.9mg||164 %|
|Sodium 624.8mg||22 %|
|Potassium 441.3mg||12 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 18.9g|
|Protein 29.4g||42 %|
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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: 331
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