During my many years as a vegan, I enjoyed mushrooms in just about every dish. While I’m no longer a vegan, I still regularly include them in many food preparations, especially salads and stuffings. Here’s one of my favorite mushroom-packed recipes that includes a pairing of chicken and goat cheese.
What You Need
- Four 8-ounce boneless skinless chicken breasts
- 4 ounces of goat cheese, softened
- 10-12 mushrooms
- 2 garlic cloves, minced
- 1 tablespoon of unsalted butter
- 1 teaspoon of sea salt
- 1 teaspoon of ground black pepper
- 1/8 teaspoon of cayenne pepper
- 2 tablespoons of fresh thyme leaves, minced
- 2 tablespoons of extra-virgin olive oil
How To Prepare
Finely chop the mushrooms by hand or using a food processor. Melt the butter in a medium-sized pan over medium heat, add the mushrooms, and then sauté them until the liquid dries. Mix in all the seasonings but use only half of the salt and pepper. Save the pan juices on the side.
Tenderize each chicken breast using a meat tenderizing mallet, smear them with equal amounts of goat cheese, and then top them with the mushroom stuffing. Roll each chicken breast into a circle and then season them with the remaining salt and pepper.
Once seasoned, rub each breast with the olive oil and sear them in a large pan over medium heat for 10-15 minutes. Divide the left over pan juices and oil between each breast. Allow the rolled chicken breasts to sit for about 5 minutes and then slice them to your desired thickness.
Rich in protein and low in carbohydrates, this delicious recipe makes 4 servings housing 470 calories each (Note: You can reduce the calories to 394 by preparing the stuffed chicken breasts without goat cheese). Enjoy!
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