Cheese and Mushroom Stuffed Chicken Breasts
INGREDIENTS
- 3 Tbsp. butter or margarine, divided
- 1-1/2 cups (4 oz.) coarsely chopped fresh mushrooms
- 1/4 cup finely chopped onion
- 1 tsp. minced garlic or 1/4 tsp. garlic powder
- 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese
- 1/2 tsp. lemon pepper seasoning
- 4 large boneless, skinless chicken breast halves, flattened to 1/4-inch thickness
- 1/3 cup seasoned dry bread crumbs
DIRECTIONS
- 1
Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
- 2
Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
- 3
Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.
SUMMARY
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Yield: Serves: 4
HELPFUL HINTS
User Reviews
Be the first to write a review
See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 385
Total Fat 24.1g
Saturated Fat 13.9g
Trans Fat 6.2g
Polyunsaturated Fat 1.3g
Cholesterol 97g
Sodium 676g
Carbohydrates 14g
Protein 30g
Dietary Fiber 2g
Vitamin A 81g
Vitamin C 1g
Calcium 407g
Iron 2g
