Stuffed Chicken Breast with Mushrooms
List of Ingredients
2 large chicken breasts (skinless and boneless)
4 cloves of garlic
1/2 cup grated mozzarella or cheddar cheese
1/4 tsp chili pepper
1 tsp cracked peppercorns
1/2 tsp Mc Cormick's seasoned salt
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1 small onion
teriyaki marinade
garlic wine
1/2 tsp olive oil
1 cup canned mushrooms ( fresh can also be used) Recipe
Slice chicken breast vertically along the side to form a pocket and is somewhat heart shaped when opened. Dry chicken with paper towels. Toss cheese with 1/4 tsp oregano. Layer cheese/oregano mixture on the chicken, then fold over flap and secure with toothpicks. Season the
chicken with the chili pepper, peppercorns, Mc Cormicks seasoned salt, basil and parsley. Dash with teriyaki and garlic wine. Allow to stand for 10 minutes in a colander to drain.Heat 1/4 tsp olive oil in a non-stick skillet. Saute two cloves of chopped garlic till golden brown and discard. Lower the flame, the skillet should retain
sufficient heat to cook chicken. Put chicken in skillet and cover, leave for 10 minutes on each side. The chicken should be reddish-brown on each side when done. Set aside chicken. Drain and rinse skillet - DO NOT USE DISH WASHING LIQUID , just water! Re-heat skillet with remaining olive oil, saute finely chopped garlic and sliced onion till the onion is transparent. Add mushrooms , a pinch of black pepper and toss. Place chicken breasts back into skillet for 5 min, just to re-heat.
Serves 2.
Don't forget to remove the toothpicks. Can be served with French bread or on a bed of veggie rice!
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