Stuffed with Canadian Cream cheese then sprinkled with Canadian Gruyere makes this chicken dish doubly delicious.
- Portion size 6 servings
- 6 boneless skinless chicken breasts
- 6 oz (170 g) cheese softened
- 1 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon each salt and pepper
- 3 tablespoons olive oil
- 1 lb (450 g) cremini mushrooms sliced
- 1 lb (450 g) green bean trimmed and halved
- 3 cloves garlic minced
- 1 1/2 oz brandy, cognac or sherry
- 1 cup shredded Canadian Gruyere cheese
MethodWith sharp knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Spread one side of each breast with one-sixth each of the cream cheese, thyme and cayenne pepper. Fold uncovered side over; secure edge with skewer or toothpick. Sprinkle with half each of the salt and pepper.
In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and turning once. Remove to plate.
In same skillet, heat remaining oil over medium-high heat; cook mushrooms, garlic and remaining salt and pepper, stirring occasionally, until liquid is released from mushrooms, about 3 minutes.
Stir in green beans; cook, stirring often, until tender-crisp and no liquid remains, about 15 minutes. Stir in brandy; cook, stirring, until no liquid remains. Transfer to greased 13- x 9-inch (3 L) baking dish. Top with chicken and any juices; sprinkle with Gruyere.
Bake in 375?F (190?C) oven until chicken is no longer pink inside and cheese is melted and bubbly, 10 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 415 mg
- Sugars 2 g
- Protein 41 g
- Calories 432.0
- Total fat 25 g
- Potassium 870 mg
- Cholesterol 128 mg
- Saturated fat 11 g
- Total carbohydrate 10 g
- Iron 15.0
- Folate 17.0
- Calcium 24.0
- Vitamin A 21.0
- Vitamin C 13.0