A hearty mushroom filling adds elegance to boneless skinless chicken breasts, giving you more bang for your grocery buck. To avoid overcooking broccoli, drain while it's still a touch underdone—it'll keep cooking as it sits. Cost: $5.85/serving
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2015
Ingredients
Lemon Broccoli:
Roasted Potatoes:
Stuffed Chicken:
Method
Roasted Potatoes: Toss together potatoes, oil, salt and pepper; spread on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven, stirring once, until golden, about 25 minutes; keep warm.Stuffed Chicken: Meanwhile, in skillet, heat 1 tsp of the oil over medium-high heat; sauté mushrooms and garlic for 2 minutes. Add red pepper and half each of the salt and pepper; sauté until mushrooms are browned and no liquid remains, about 3 minutes. Add green onions and lemon juice; sauté until onions are softened, about 1 minute. Remove from heat; stir in Parmesan.
Place 1 chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally almost all the way through breast; open and place on separate foil- lined rimmed baking sheet. Repeat with remaining chicken. Mound mushroom mixture in centre of each breast; close and secure with toothpicks. Brush with remaining oil; sprinkle with remaining salt and pepper. Bake in 425°F (220°C) oven until chicken is no longer pink inside, about 15 minutes. Broil until golden, about 2 minutes. Let rest for 5 minutes. Discard toothpicks; slice crosswise. Sprinkle with basil.
Lemon Broccoli: In saucepan of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. Drain and transfer to bowl; toss with butter, lemon zest, salt and pepper. Serve with chicken and potatoes.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 496 mg
- Sugars 4 g
- Protein 35 g
- Calories 415.0
- Total fat 11 g
- Potassium 1689 mg
- Cholesterol 78 mg
- Saturated fat 4 g
- Total carbohydrate 45 g
%RDI
- Iron 24.0
- Folate 41.0
- Calcium 14.0
- Vitamin A 26.0
- Vitamin C 128.0
