RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6826
| View Recipe |
|
|
| Recipe Name: |
Chicken Stuffed Portobello Mushrooms - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
4 6-ozs chicken breast, boneless, skinless
0.25 Cup pesto, basil
2 Tablespoons tomatoes, sun dried, oil-packed chopped and drained
|
Directions:
Carefully clean the mushrooms and pat dry. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9x13 inch glass baking dish. Pour 1 tablespoon of olive oil and 1 tablespoon of wine over the underside of each mushroom cap.; pour the remaining 1 tablespoon wine and 1 tablespoon oil over the stems. Cover and set aside to marinate at room temperature for 1 hour.
Mix together the 1/2 cup oil, mustard, balsamic, and garlic and pour over the breasts. Cover and set aside to marinate at room temperature for 1 hour. Preheat a grill.
Grill the chicken quickly about 2 minutes a side.
Preheat the oven to 400 degrees. Carefully spread 1 tablespoon pesto over the underside of each cap. Sprinkle 1 1/2 teaspoons of the sundried tomatoes on top of each pesto covered cap. Evenly distribute the chopped stems over the caps. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9x13 inch glass baking dish. Bake for 20 to 25 minutes or until heated through. Serve hot. |
|
|
|
| Nutrition per Serving: |
| Calories: |
624 |
Total Carbs: |
6.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
43.0 |
Protein: |
44.29 |
| Fiber: |
1.38 |
Sodium: |
143.75 |
|
|
|
