Mushroom Stuffed Roasted Chicken Breast

Roasted, Stuffed Chicken Breast.

• 2  slices white bread, torn


• Cooking spray or vegtable oil


• 1/4 cup chopped green onions


• 8 ounces sliced mushrooms


• 1/2 teaspoon dried thyme


• 1 garlic clove, minced


• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese


• 1 teaspoon salt, divided


• 1/2 teaspoon black pepper, divided


• 4  skinless, boneless chicken breast halves


• 1/4 cup all-purpose flour


• 2 large eggs, lightly beaten


• 1 tablespoon olive oil

• Preheat oven to 350°.


• Pulse bread in a food processor to form fine crumbs. Place in a dish.


• Heat a large ovenproof skillet over medium-high heat.


• Coat pan with cooking spray or thin layer of oil.


• Add onions and mushrooms; sauté 10 minutes.


• Stir in thyme and garlic.


• Cool mixture for 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.


• Cut a slit through thickest portion of each chicken breast half to form a pocket.


• Stuff each chicken breast with 1/4 cup mushroom mixture.


• Sprinkle stuffed chicken breast with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.


• Place flour in a shallow dish.


• Place eggs in a shallow dish.


• Dredge stuffed chicken breast in flour.


• Dip in eggs; dredge in breadcrumbs.


• Heat oil in skillet over medium-high heat.


• Add stuffed chicken breast; cook 2 minutes on each side or until browned.


• Place pan in oven. Bake at 350° for 15 minutes.