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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
salt
pepper
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!

3 comments:

  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)

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  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

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  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

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