It’s been a while since I shared a recipe. As may of you know, I still follow the Ideal Protein guidelines and it really helps me keep everything in check. I first found this recipe on Pinterest and tweaked it a bit. I plan on serving this mushroom stuffed chicken with a salad and some steamed spinach tonight. It’s super easy and delicious.
Sur La Table is having their spring sale with up to 50% OFF their cookware. I have linked some of my favorites below for you. It’s a great time to get some new cookware, stock up or replace your worn out stuff. I love a new thing or two for my kitchen, don’t you?
What’s for dinner at your house tonight? Leave me comment. xoxo – Tanya
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Mushroom Stuffed Chicken (serves 2 people)
1 garlic clove
2 1/2 cups fresh mushrooms, cleaned, stems removed, and diced
1 tsp. fresh thyme, minced
1/2 sage, minced
1/2 cup white vinegar
2 (5-8oz.) boneless, skinless chicken breasts
2 tsp. olive oil
1/2 cup low sodium chicken broth
Heat oven to 350 degrees. Heat a large frying pan over medium heat. Add 1 tsp. olive oil and garlic. Season with salt and fresh pepper, and cook until the garlic is soft. Add mushrooms and herbs and cook until tender, stirring occasionally. Add a 1/2 cup vinegar and 1/4 cup broth and cook until all the liquid is absorbed. Remove from heat and prepare chicken breasts.
Cut each breast in half horizontally. Place the breasts on a cutting board in a plastic bag. Pound chicken to even thickness using a mallet. Sprinkle with salt and pepper. Place chicken on a cutting board and add the mushroom mixture. Fold the chicken up over the mushroom mixture to enclose it. Roll the chicken into a tight cylinder and use a toothpick to secure it.
Heat 1 tsp. olive oil in a large frying pan, and place the chicken seam-side down. Cook until meat is golden brown, 4-5 minutes. Turn chicken over, and then transfer chicken to the oven and cook for 8-10 minutes.
Put chicken on a clean plate and cover with foil. Add the remaining chicken broth to a pan and heat over medium heat. Pour over the chicken and serve.
Images via PinterestTags: Ideal Protein, recipe