Chicken Breasts Stuffed With Ham And Mushrooms Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Unsalted butter/Margarine1 Tablespoon
 Shallots2 , finely chopped
 Mushrooms4 , finely chopped
 Smoked ham slice2 , finely chopped (Black Forest/Westphalia/Prosciutto)
 Dry bread crumbs2 Tablespoon
 Grated parmesan cheese1 Tablespoon
 Minced parsley/Snipped chives2 Tablespoon
 Chicken breasts2 , halved
 Black pepper1⁄4 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 7899 Calories from Fat 5360

% Daily Value*

Total Fat 596 g917%

Saturated Fat 179.1 g895.3%

Trans Fat 0.1 g

Cholesterol 1558.4 mg

Sodium 3932 mg163.8%

Total Carbohydrates 155 g51.7%

Dietary Fiber 3.4 g13.6%

Sugars 27.3 g

Protein 500 g999.6%

Vitamin A 72.8% Vitamin C 83%

Calcium 33.1% Iron 40.3%

*Based on a 2000 Calorie diet


1 To prepare the stuffing: In an 8-inch nonstick skillet, melt the butter over moderate heat.
Add the shallots and saute, stirring constantly, for 1 minute.
Add the mushrooms and saute, stirring, for 2 minutes or until softened.
Transfer the mixture to a bowl and add the ham, bread crumbs, cheese, and chives.
Mix well, then let cool to room temperature.
2 Preheatthe broiler, setting the rack 7 inches from the heat.
Using a sharp knife, cut a pocket in the thickest part of each chicken breast (the breastbone side).
It should becut intothe meat, parallel to the rib bones, not between the meat and bones, and should be large enough to hold 2 tablespoons of stuffing.
Fill each pocket with the stuffing and close the opening with a toothpick.
Arrange the breasts, skin side up, on a lightly greased broiler pan and sprinkle them with the salt and pepper.
3 Broil for 4 to 5 minutes or until lightly browned.
Turn the breasts over and broil 4 to 5 minutes more or until the juices run clear when the flesh is pricked with a fork.
Transferthe breasts to a cutting board, remove the skin and bones, and cut diagonally into slices.