Chicken with Herbed Cheese

Chicken with Herbed Cheese

Chicken with Herbed Cheese


Makes 4 servings


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


  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
Calories 241
Calories from Fat 34 %
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 98 mg
Carbohydrate 4 g
Fiber 1 g
Protein 34 g
Sodium 793 mg

Dietary Exchange

Vegetable 1
Meat 4-1/2

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