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Wednesday, April 6, 2016

Stuffed Chicken with Roasted Potatoes and Lemon Broccoli







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

By Irene Fong and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: March 2015
Prep time 35 minutes
Total time 50 minutes
Portion size 4 servings

Ingredients
Roasted Potatoes:
900 g yellow-fleshed potatoes, cut in 1-inch (2.5 cm) chunks
2 tsp (10 mL) olive oil
pinch each salt and pepper

Stuffed Chicken:
1-1/2 tsp (7 mL) olive oil
half pkg (227 g pkg) cremini mushrooms, thinly sliced
2 cloves garlic, minced
half sweet red pepper, finely diced
1/4 tsp (1 mL) each salt and pepper
2 green onions, thinly sliced
2 tsp (10 mL) lemon juice
1/4 cup (23 g) grated parmesan cheese
450 g boneless chicken breasts
3 tbsp (45 mL) chopped fresh basil

Lemon Broccoli
225 g broccoli florets, (about 4 cups)
1 tbsp (15 mL) butter
1 tsp (5 mL) grated lemon zest
pinch each salt and pepper

 

Preparation

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 Information per serving: about
cal 415 pro 35g total fat 11g sat. fat 4g 
carb 45g dietary fibre 7g sugar 4g chol 78mg 
sodium 496mg potassium 1,689mg   
%RDI:
calcium 14 iron 24 vit A 26 vit C 128 
folate 41

http://www.canadianliving.com/food/stuffed_chicken_with_roasted_potatoes_and_lemon_broccoli.php?utm_source=newsletter&utm_medium=email&utm_campaign=quickeasy_03Apr2015

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