Chicken Breasts Stuffed With Mushrooms and Pine Nuts Recipe

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Chicken Breasts Stuffed With Mushrooms and Pine Nuts
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Ingredients
9
Count
Nutrition
1896
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400°F.
  2. Slice the mushrooms finely.
  3. To hot pan, add enough oil to coat the bottom well.
  4. Add garlic and fry until fragrant (about 15 seconds), then add mushrooms, thyme, and generous pinch of salt.
  5. Reduce heat and saute for about 10 minutes, or until mushrooms have released, then re-absorbed their moisture.
  6. Turn off heat, stir in chopped parsley and pine nuts, allow to cool. Season with pepper and salt, to taste.
  7. Wash and pat dry the chicken breast. Slice knife into the thick side of the breast, cutting about half way into the breast.
  8. Slowly pull the breasts open further, while trying not to split completely. Once the breast is split, fold it open lay flat between parchment paper or saran wrap. Pound each breast thin with a mallet, rolling pin, or pan (try to pound the breasts evenly and try not to tear the flesh).
  9. Once all four breasts are pounded flat, spoon about 1 tablespoon of cooled mushroom stuffing into center of each breast. Roll up the breast, like a loose burrito and seal with a toothpick or wrap with cooking twine. (Note: It is not a problem if the mushroom mixture spills out a little, or if the rolls are somewhat loose.
  10. Place the breasts, seemed side down, in a baking dish.
  11. Season top of breast with salt and pepper.
  12. Clean out mushroom pan and lightly coat with olive oil or cooking spray. Once oil is hot, gently add breasts, seasoned side down.
  13. After breasts have browned on one side (about 3-5 minute) rermove breasts from pan and place back in baking dish, again with the seared side up.
  14. Pour wine into bottom of dish. Add thin slices of lemon on top of chicken. Lightly sprinkle some olive oil on top of chicken and lemons.
  15. Bake for 5 minutes covered, then 20 minutes uncovered, or until chicken is just cooked through.
  16. Be sure to use the juices that have accumulated at the bottom of the dish; they make a great gravy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1895.7 Kcal (7937 kJ)
Calories from fat 983.7 Kcal
% Daily Value*
Total Fat 109.3g 168%
Cholesterol 556.96mg 186%
Sodium 3066.47mg 128%
Potassium 3751.53mg 80%
Total Carbs 21.82g 7%
Sugars 8.2g 33%
Dietary Fiber 5.55g 22%
Protein 203.96g 408%
Vitamin C 21.1mg 35%
Iron 6.8mg 38%
Calcium 89.4mg 9%
Amount Per 100 g
Calories 138.56 Kcal (580 kJ)
Calories from fat 71.9 Kcal
% Daily Value*
Total Fat 7.99g 168%
Cholesterol 40.71mg 186%
Sodium 224.14mg 128%
Potassium 274.21mg 80%
Total Carbs 1.59g 7%
Sugars 0.6g 33%
Dietary Fiber 0.41g 22%
Protein 14.91g 408%
Vitamin C 1.5mg 35%
Iron 0.5mg 38%
Calcium 6.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.2
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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