eHealth Connection
June 2007

Healthy Recipe: Mushroom Stuffed Chicken Breasts

Here’s a delicious variation, replacing cream with some “unlikely” ingredients — yogurt, apricot preserves and mustard.

• 4 whole chicken breasts, skinned, boned and halved
• 1 tablespoon olive oil
• ½ cup chicken broth
• ½ pound of mushrooms, chopped fine (3 cups)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 slices of white bread, crust removed and made into fresh bread crumbs (approximately 3/4 cup total)
• ¼ teaspoon nutmeg
• 2/3 cup nonfat plain yogurt
• 2/3 cup apricot all-fruit preserves
• 2 tablespoons mustard

1. Preheat oven to 350 degrees.
2. Place chicken, skin side down, on a cutting board. Cover with plastic wrap and gently pound with a wooden mallet to about ½ -inch thick.
3. Place olive oil in a heated skillet and sauté mushrooms, salt and pepper. Add chicken broth. Cook, stirring often, until mushrooms turn dark and absorb most of the broth. Remove from heat and stir in ¾ cup bread crumbs and nutmeg.
4. Divide mushroom stuffing into eight portions and place in the center of each piece of chicken. Fold chicken around stuffing, and place seam side down in a shallow casserole.
5. Mix yogurt, preserves and mustard. Spread yogurt mixture over top and sides of chicken breasts.
6. Bake 30 minutes until lightly browned.

Reprinted from Food Fabulous Foods by The Women’s Board to Cooper University Hospital.