Because I can't seem to have chicken if it is cooked with the skin on I wanted that stuffing kinda flavor but knew I wouldn't be able to have it in a stuffed bird. I came up with this recipe....and it was delicious!
1 1/2 pd. boneless skinless chicken breast
1 1/2 container of portabella mushrooms
1 medium onion
2T chopped garlic
1 c spinach
1/2 small can of black olives (sliced)
2t dried thyme
1-Rinse chicken and bake in oven @ 400 for 45 min
2-Chop onion into large chunks, then using a food processor, process in three batches, the mushrooms, spinach, garlic, onion, thyme, and olives. (you may add a few sundried tomatoes if you like)
3-Sautee vegetables in a non-stick pan with cooking spray for about 25 min on med high heat....stirring frequently. You will know that it is done cooking if all liquid is absorbed and stuffing begins to get brown.
4-Remove chicken from oven, drain off any liquid. Replace chicken back in oven with "stuffing spread atop of the chicken spray lightly with cooking spray and cook for an additional 30min @ 350 or until stuffing is crunchy, and juices from chicken run clear.
Print
Remind Me
Notify Moderator
|
Posts
Roasted Chicken Breast with Mushroom "Stuffing"
