Today was a day to clean out the refrigerator.
I thawed out some chicken breasts, and I didn’t want to do the same old, same old recipes.
So I began to pull stuff out of the refrigerator and I created a new dish…
MUSHROOM CHEESE STUFFED CHICKEN BREASTS
1 T. Extra Virgin Olive Oil
2 half chicken breasts, thawed
6 oz. chive and onion cream cheese
3 garlic cloves, minced
1 cup fresh spinach
1/2 box mushrooms, chopped
1/2 of a yellow onion, diced
fresh herbs-whatever you have-(I used oregano, basil and thyme)
2 eggs, beaten…in a bowl
Panko bread crumbs…in a bowl
METHOD
First, I sauteed the onion, garlic and mushrooms the olive oil. Then I stirred in the cream cheese until melted. I added the fresh spinach and stirred until wilted.
When all ingredients were combined, I cooled the mixture in the refrigerator.
Then I cut a slit in the chicken breasts and I stuffed the mixture in the breasts and used a skewer to seal the edge. Then I dipped the breasts in beaten eggs, and rolled them in Panko bread crumbs. Spray the top of the chicken with cooking spray.
I placed the chicken in an ovenproof skillet and baked in a 375 degree oven for about 30 minutes…or until 160 degrees. (Run under the broiler if you want to brown the top more.) Let rest for about ten minutes before carving…
It was a DELICIOUS way to use up leftovers…
And I froze one for another meal! SUCCESS!
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