Chicken Breasts Stuffed with Tomatoes, Spinach, Mushrooms, and Herbs
Here’s a show-stopper for your next dinner party. A Mediterranean-style symphony of roasted tomatoes, shiitake mushrooms, basil and more, all rolled within chicken breasts. A fantastic blend of gourmet eating and good health.
Servings Prep Time
6people 1hour
Cook Time
2.5hours
Servings Prep Time
6people 1hour
Cook Time
2.5hours
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl, toss tomatoes with balsamic, oregano, and Splenda.
  3. In a nonstick baking pan, bake tomatoes, cut side up, until they are reduced to half their size, about 2 hours.
  4. Remove. Let cool. (This first step can be done up to 3 days ahead of time.)
  5. In a large hot nonstick skillet, saute mushrooms till brown, about 3 minutes.
  6. Add garlic, shallots, and rosemary. Cook for 2 more minutes.
  7. Remove from heat and add spinach. Mix well. Let mushroom mixture cool completely.
  8. When cool, dice tomatoes. In a large bowl, mix tomatoes with mushrooms/spinach mixture, egg whites, breadcrumbs, basil, and parsley.
  9. Preheat oven to 350 degrees. On a large cutting board, pound the chicken breasts to thin them out.
  10. Spread tomato/mushroom/spinach mixture on top of each breast and roll.
  11. Season rolls with paprika. Place rolls in a nonstick baking sheet and bake in 350-degree oven till chicken is cooked, about 15 to 20 minutes.
  12. Let sit for 2 minutes. Slice each roll, if desired, or serve whole.