I’ve come to the conclusion that if you stuff a chicken breast, it will inevitably turn out better than it would on its own. Stuff it with something that includes a white wine reduction (no alcohol remaining) and parmesan-reggiano, provolone, or goat cheese, and even your toddlers will eat the spinach, mushrooms (insert vegetable here) that also make it inside. It has been a divine revelation!

Last night, I was thumbing through an old Cooking Light magazine (April 2010) looking for some quick dinner inspiration (I needed it, peeps), and came across the “Enlightened Cook” section, specializing in cheap-o meals for the whole family. This is the recipe for “Mushroom-Stuffed Chicken,” and at just $2.49 per serving, it’s priceless, folks.

Mushroom (& Spinach!)-Stuffed Chicken

  • YIELD: 4 servings (serving size: 1 stuffed breast half)
  • COST PER SERVING:$2.49
Ingredients
  • 2 (1-ounce) slices white bread, torn
  • Cooking spray
  • 1/4 cup chopped green onions
  • 8 ounces presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil
Preparation
  • 1. Preheat oven to 350°.
  • 2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
  • 3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • 4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
  • 5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.

Jennifer Martinkus, Cooking Light

Modifications for the gastrically challenged (gluten and dairy free):

Because I have food issues, I substituted the all-purpose flour with rice flour and nixed the white bread. I did use egg, and opted to dredge the breasts twice for the crispy crust the white bread would have helped create.

I’ve also used egg substitute Ener-G Egg-Replacer before here, and it does work well; just follow the directions on the box.

I exchanged the mozzarella for goat cheese because cow dairy is a problem for me. Pecorino Romano is also good here, but you may wanna drop back on the salt a bit if you use it. I also added spinach because it’s O and Ro’s favorite veggie, so give it a try–makes the chicken really moist. And don’t forget the white wine!

Anybody else our there have success with stuffing their breasts sans tissues? Other cheeses? Other veggies?