Like so many people, especially those of us who are still clinging to our New Year's Resolutions to eat more healthy and to be more fit, we're always on the lookout for a way to lighten up favorite foods without lightening up flavor. With that in mind, Healthy Cooking's revision to Julie Stack's great-grandmother's recipe for stuffed chicken breast with mushroom sauce in their October-November 2012 issue caught our attention.
We couldn't resist the temptation to see if the makeover would live up to our flavor expectations. Our judgement call: quite a nice, easy preparation that fills the bill when you're longing for comfort food. Why not give the recipe a try and let us know your thoughts!
We found these tiny treasures growing in a thick bed of oak leaves.
Oh, I should admit that, being us, we had to ramp up the level of mushrooms by adding freshly gathered hedgehogs and a sprinkle of Pistol River Mushroom Farm's "Mushroom Garlic Powder" to the stuffing mixture and including a generous portions of hedgehogs in the mushroom sauce!
Makeover Stuffed Chicken Breasts with Mushroom Sauce
Chicken and Stuffing
4 6-oz. boneless skinless chicken breast halves
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon canola oil
3/4 cup seasoned bread crumbs
1/4 cup water
1/2 teaspoon poultry seasoning
1/4 cup all-purpose flour
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Mushroom Sauce
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
2 1/2 teaspoons canola oil
1 tablespoon all-purpose flour
1/2 cup 2% milk
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
- Flatten chicken to 1/2 inch thickness.
- In a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning.
- Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken with flour mixture.
- Place seam side down in an 11 x 7 inch baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350 degrees for 45-50 minutes or until a thermometer reads 170 degrees. Discard toothpicks.
- Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat; stir in the sour cream, salt and pepper. Serve with chicken.