Mushroom and Cottage Cheese Stuffed Chicken
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 3/4 cup diced white mushrooms
- 1/2 cup diced Portabella mushroom (about 1/2 large mushroom)
- 1/2 small onion, diced
- 1/4 cup diced roasted red pepper
- 2 cloves garlic, peeled and diced
- 1 stalk celery, diced
- 1 Tbsp. red wine or chicken broth
- 1/4 tsp. dried thyme leaves
- 1 1/3 cup bread crumbs, divided
- 3/4 cup Hood® Low Fat Cottage Cheese
- 2 eggs, beaten
- 1 cup bread crumbs
Directions
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STEP 1
Slice each of the chicken breasts horizontally to make two thin pieces. Place each piece of meat inside a plastic re-sealable bag and pound with the smooth side of a mallet until the meat is about 1/4 inch thick.
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STEP 2
Heat oven to 325˚F. In a medium skillet, heat olive oil over medium heat. Add mushrooms, onion, red pepper, garlic, and celery, and cook, stirring constantly, until vegetables are tender. Add the wine or chicken broth and the thyme. Remove from heat. Add cottage cheese and 1/3 cup of the bread crumbs. Mix well.
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STEP 3
To assemble chicken roll ups, divide the stuffing evenly among the chicken pieces. Roll up each chicken piece, starting with the smallest end. Dip each chicken piece in the beaten egg and then coat with the remaining 1 cup of bread crumbs. Place, seam side down, on a baking sheet coated with cooking spray. Cook for 20-25 minutes. Allow to rest for 10 minutes before eating.
Per Serving: Calories: 199, Carbohydrate: 5 grams, Fat: 5 grams, Saturated fat: 1 grams, Protein: 33 grams, Cholesterol: 102 milligrams, Sodium: 94 milligrams, Calcium: 35 milligrams.
