Recipe

Vegetable Stuffed Chicken Recipe

	Pat2me / All my dishes 1 year, 9 months ago An easy company ready entree. Round out the meal with your favorite sides and a fresh loaf of crusty bread! From BHG a few years back. Prep:20m Cook:20m Servings:4	Pat2me
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Ingredients

Nonstick cooking spray

1-1/2 cups chopped fresh mushrooms

1 clove garlic, minced

2 tablespoons chopped roasted red sweet pepper

1/4 teaspoon dried marjoram, crushed

4 skinless, boneless chicken breast halves (about 1 pound total)

1 -1/2 ounces Gruyere cheese, cut into 4 slices

1 teaspoon olive oil

2/3 cup reduced-sodium chicken broth

1/3 cup Madeira wine or reduced-sodium chicken broth

1 tablespoon cold water

2 teaspoons cornstarch

1 tablespoon snipped fresh parsley

Directions

For stuffing, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender. Stir in roasted pepper and marjoram. Remove from heat.

Cut a horizontal slit in the thickest portion of each chicken piece, forming a pocket. Place a slice of cheese and some of the stuffing in each pocket. Secure with wooden toothpicks.

In a large skillet cook chicken in hot oil over medium heat about 4 minutes or until light brown, turning once. Pour broth and wine into skillet. Bring to boiling; reduce heat.

Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170 degree F). Transfer chicken to a serving platter.

Strain pan juices; measure juices and return to skillet. If necessary, boil gently, uncovered, until liquid is reduced to 3/4 cup. In a small bowl combine water and cornstarch; stir into liquid in skillet.

Cook and stir until thickened and bubbly. Return chicken to skillet; cook about 2 minutes more or until heated through.

Remove toothpicks from chicken. Sprinkle with parsley.

Makes 4 servings.

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