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Chicken Breast Stuffed With Mushrooms And Gorgonzola
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- #49560
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 chicken breast halves, skin removed
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
1 pinch salt
1 tablespoon butter
3 cups thinly sliced mushrooms
1 clove garlic, minced
1/4 cup dry sherry
6 ounces gorgonzola cheese, crumbled
1 tablespoon minced fresh parsley
salt and freshly ground black pepper
1/2 red bell pepper, julienned
directions
Place 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 degrees F 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.
added by
lottery75115
nutrition data
344 calories, 18 grams fat, 6 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 26, 2017
This was an amazing dish.
February 15, 2010
I made this dish for Valentines day and it was a hit! I used the same ratio but for 2 chicken breast and it was ooozing out. Serve with white rice and enjoy.