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Vegetable-Stuffed Pork Chops
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Chicken with Herbed Cheese
Yield: Makes 4 servings
Ingredients:
1
tablespoon butter
2
cups chopped fresh shiitake mushrooms
1
large shallot, minced
1/4
teaspoon dried thyme leaves
1/2
teaspoon salt, divided
1/2
teaspoon black pepper, divided
1/4
cup half-and-half
1/4
cup fat-free reduced-sodium chicken broth
4
boneless skinless chicken breasts (about 1/4 pound each), pounded or sliced 1/4 inch thick
1/4
cup reduced-fat garlic-and-herb spreadable cheese
4
thin slices (4 ounces) ham
1
tablespoon minced Italian parsley
Preparation:
1.
Preheat oven to 350°F. Melt butter in medium skillet. Add mushrooms, shallot, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat 5 minutes or until mushrooms are tender. Add half-and-half and broth; simmer 5 minutes or until slightly thickened. Pour half of mixture into shallow ovenproof dish. Set remainder aside.
2.
Place chicken breasts on work surface. Spread 1 tablespoon cheese down center of each breast. Top with 1 ham slice. Roll up; place chicken seam-side down over mushroom mixture in dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining mushroom mixture. Bake 20 to 25 minutes or until cooked through. Sprinkle with Italian parsley.
Nutritional Information:
| Serving Size: 1 chicken breast with 1/3 cup mushroom mixture | |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Cholesterol | 98 mg |
| Saturated Fat | 5 g |
| Total Fat | 9 g |
| Calories from Fat | 34 % |
| Calories | 241 |
| Protein | 34 g |
| Sodium | 793 mg |
Dietary Exchange:
| Meat | 4-1/2 |
| Vegetable | 1 |
This recipe appears in:
Chicken
