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Herb Chicken with Sautéed Peppers and Mushrooms Recipe

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This recipe for Herb Chicken with Sautéed Peppers and Mushrooms is from The Jana Madera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Stove Top stuffing
4 boneless skinless chicken breast halves
3 ounces Monterey Jack cheese
1 egg, beaten
1/3 c. Italian seasoned breadcrumbs
3 green onions, chopped/sliced
1 small sweet red pepper, cut julienne style
2 tbsp. butter, melted
6 fresh mushrooms, sliced
1/4 c. white wine Worcestershire sauce
Directions:
Directions:
Preheat oven to 350º
Make Stove Top stuffing according to directions on the box. Place chicken breast between two sheets of heavy duty plastic wrap. Flatten to 1/4 inch thickness, using a meat mallet. Set aside.(Now you can buy thin slices of chicken pre-packaged in the same section you buy the breast) Dip chicken in egg and Italian seasoned breadcrumbs. Lightly brown in a fry pan with a little oil. Place chicken side by side in a greased oblong dish. Cut cheese into four strips and place a piece over each chicken breast. Spoon stuffing mixture evenly over cheese. Bake 25 to 30 minutes depending on how thick your breast is. If chicken breast is thick - bake longer. Saute sliced green onion and red pepper strips in 2 tbsp. melted butter until vegetables are crisp-tender. Stir in sliced mushrooms and Worcestershire sauce; spoon vegetables over chicken. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can omit the vegetable part all together and this dish is still great. And if you are really in a hurry you don't have to bread the chicken. Just lightly brown it in a pan and then follow the other steps.

 

 

 

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