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!