2 boneless, skinless chicken breasts
1-2 fresh basil leaves
1/2 cup fresh mushrooms, chopped
1/4 cup shredded mozzarella cheese
1-2 tablespoons sundried tomatoes
salt & pepper to taste
garlic salt to taste
1/4 cup breadcrumbs to coat
Preheat oven to 350 degrees.
Using a meat mallet, flatten your chicken breasts so they are easier to stuff. (I lay a sheet of plastic wrap over the chicken and pound until about 1/4 - 1/2 inch thick.)
In a small bowl, combine basil, mushrooms, cheese, sundried tomatoes and seasonings.
Place half of the mushroom mixture on each chicken breast.
Fold the chicken over itself and secure with toothpicks (if needed). Roll chicken in breadcrumbs to coat. Bake uncovered in preheated oven for 20-25 minutes until cooked or juices run clear.
Weight Watchers Point Value = 5 points per serving

This looks really good, I love sun-dried tomatoes! You should submit this to Ultimate Recipe Showdown or something, it sounds delicious! :)
ReplyDeleteI love stuffed chicken breasts. Great flavor combination!
ReplyDeleteWow the chicken looks so yummydelicious.
ReplyDeleteSounds like a delicious recipe! Your photos are great. I bet the mushrooms and the mozzarella cheese kept the chicken nice and moist. Thanks for sharing!
ReplyDelete- Brittany
Gotta love the Aerogarden! Mine is planted with tomatoes right now and I miss having the fresh herbs.
ReplyDeletedo you like your aerogarden?
ReplyDeleteThe chicken looks amazing Joelen.
ReplyDeleteGreat way to use up bits and pieces!
ReplyDeleteExcellent! Sun-dried tomato and mozzarella combo just can't be beat.
ReplyDelete