Stuffed Breast of Chicken with a Mushroom Cottage Cheese and Roasted Pepper Filling

Gourmet!
Serving Size: 1/8 of recipe
Servings: 8
Calories Per Serving: 210
 
INGREDIENTS
Chicken breast, skinless boneless, 4 oz. pieces
1 teaspoon butter
1 Tablespoon olive oil
3/4 cup mushrooms, white domestic, chopped fine
1/2 large Portobello mushrooms, diced
1/3 cup onion, diced
3 Tablespoon red pepper, roasted diced
1 teaspoon garlic, minced
1 stalk celery, diced
1 Tablespoon red wine
1/4 teaspoon dried thyme leaves
1/3 cup bread crumbs
1 teaspoon parsley, chopped
1/2 cup Crowley Cottage Cheese

Preheat oven to 425°F.

Cover chicken breast with plastic wrap and pound thin. Reserve.

In medium saucepan, heat butter and olive oil over medium heat.

Add mushrooms, onion, peppers, garlic, and celery and cook, stirring constantly until vegetables are tender and dry.

Pour in the red wine and thyme and continue to cook until wine has reduced by half.

Remove from heat and stir in breadcrumbs and parsley, and season to taste with salt and pepper.

Allow mixture to cool. Stir in cottage cheese.

Place about 1/3-1/2 cup of stuffing in the middle of each breast. Roll each chicken breast, leaving the seam of each on the bottom.

Place chicken into a roasting pan. Bake for 25- 30 minutes. Chicken breast is done when it reaches an internal temperature of 160°F.

Allow to rest for 10 to 15 minutes before cutting.

Serving Suggestion: Slice along the width of the finished pieces to form medallions. Serve with grilled asparagus and saffron rice, along with a sour cream dressing or sauce of choice.