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Ingredientes
- 4 x Chicken breast halves skin removed
- 1/4 tsp White pepper
- 1/2 tsp Garlic pwdr
- 1 pch Salt
- 1 Tbsp. Butter
- 3 c. Thinly sliced mushrooms
- 1 x Garlic clove chopped
- 1/4 c. Dry sherry
- 6 ounce Gorgonzola cheese crumbled
- 1 Tbsp. Chopped fresh parsley Salt and freshly grnd black pepper
- 1/2 x Red bell pepper julienned
Direcciones
- Place the chicken breasts on a flat surface and, on each, cut a "pocket" into one edge at the thickest part. Season breasts with pepper, garlic pwdr and salt, and set aside.
- In a large skillet over medium-high heat, heat butter and saute/fry mushrooms and garlic for two min. Add in sherry and saute/fry for two additional min. Remove from heat and let cold. Drain mushrooms and garlic, then combine with gorgonzola cheese, salt and pepper in a medium bowl.
- For each chicken breast, open pocket and stuff with sufficient mushroom-cheese mix to proportionately fill pocket, about 1/2-inch thick. Place slices of red bell pepper in pocket. Fold sides of breast downward and place, "seam" side down, in a baking dish. Place rolled breasts in a 400 degree oven for 20 to 25 min, or possibly till cheese begins to run.
- To serve, arrange any leftover stuffing on plate, slice breast in half and place over leftover stuffing. Serve with rice and vegetables.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 456 | |
| Calories from Fat 251 | 55% |
| Total Fat 28.2g | 35% |
| Saturated Fat 13.49g | 54% |
| Trans Fat 0.17g | |
| Cholesterol 129mg | 43% |
| Sodium 745mg | 31% |
| Potassium 625mg | 18% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.81g | 2% |
| Protein 39.99g | 64% |
