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Stuffed Italian Chicken
Stuffed Italian Chicken

Stuffed Italian Chicken

1 Hr(s)
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
1 Tbsp olive oil or cooking spray
10 white mushrooms, sliced
2 garlic cloves, minced
2 cups raw spinach
1/2 medium onion
1/2 large tomato
2 cups shredded part skim mozzarella cheese, divided
1 egg white
Bread crumbs or flour for dredging chicken
1 jar pasta sauce (or make your own)
1 Tbsp dry marsala cooking wine (optional)
1 Tbsp Italian seasoning
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Let's Make It
1
Preheat oven to 350 degrees F. Place chicken breast between two sheets of plastic wrap and flatten to 1/4 inch thick, Set aside.
2
Heat frying pan with oil or cooking spray. Saute mushrooms, garlic, spinach, onion, and tomato until soft.
3
Fill flattened chicken breast with sauteed vegetables and desired amount of cheese. Fold chicken over and secure with toothpicks. Beat egg white. Dip chicken breast in egg then in bread crumbs until lightly covered.
4
Place in a casserole dish and top with pasta sauce (mixed with wine if desired) until thoroughly covered. Sprinkle with remaining cheese and Italian Seasoning.
5
Bake for 45 minutes or until chicken is cooked through.
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