Would you like to share a recipe of your own or contact the King of Crock? kingofcrock@gmail.com

Join us on Facebook, become a fan - KINGofCROCK

Tuesday, October 18, 2011

RECIPE: Mushroom and Feta Stuffed Chicken Breast

This is a low fat recipe with HUGE flavor. If you love mushrooms, this recipe is right up your alley. In the category of "WHo KNew?!?!"... I found out that cremini mushrooms and baby bellas are the same thing. Make this recipe with some long grain wild rice on the side. DELICIOUS!

4 chicken breasts (find some nice, think ones for better "stuff-ability")
1/2 cup crumbled feta
olive oil
1/2 lb. cremini mushrooms, finely chopped
3 cloves of garlic
1/3 cup herbed bread crumbs
2 tbsp. dry vermouth (I recommend Martini and Rossi, available at your local package store)
1/2 cup low sodium chicken broth
  • heat oil in skillet over medium high heat
  • brown mushrooms, salt, pepper, and garlic (5 minutes)
  • add vermouth and heat until mostly evaporated
  • remove mushroom mixture from heat and let cool 10 minutes
  • slit chicken horizontally to form pockets
  • after mushrooms are cooled, add feta and herbed bread crumbs
  • fill each chicken breast with two tablespoons for stuffing and secure with toothpick
  • brown each stuffed breast in skillet
  • place stuffed breasts in slow cooker
  • cover with chicken stock and cook on LOW for 5 hours
  • serve with rice and ENJOY!


  1. This looks deeeelish! I just posted on my main page. I am the crockpot queen (well princess, they have a lot less responsibility). Great page. Feel free to like mine too at www.facebook.com/colleenlinderfitness ;0)

  2. This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks! Techlazy.com Crazyask.com Howmate.com

  3. I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for putting all of these in one place.UpdateLand


There was an error in this gadget