Chicken with Herbed Cheese the Editors of Publications International, Ltd.
Chicken with Herbed Cheese
Makes 4 servings
|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 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|
- 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.
- 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.
|Serving Size:||1 chicken breast with 1/3 cup mushroom mixture|
|Saturated Fat||5 g|
|Total Fat||9 g|
|Calories from Fat||34 %|
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