Mozzarella and Mushroom-Stuffed Chicken with Sun-Dried Tomato Cream
with roasted broccoli and red peppers
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Coarsely chop mushrooms.
Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green portions of green onions. Keep white and green portions separate.
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into ½" slices.
Prepare the Chicken
In a mixing bowl, combine mushrooms, mozzarella, Parmesan, and a pinch of salt and pepper.
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness.
Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper.
Top chicken breasts evenly with mushroom-cheese mixture. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, seam-side down.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes.
Remove from burner.
Finish the Chicken and Vegetables
Place broccoli, red bell pepper, and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on one side.
Transfer rolled chicken to empty half. Reserve pan; no need to wipe clean.
Roast in hot oven until vegetables are tender, chicken is browned, and chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.
Rest roasted chicken, 3 minutes.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat.
Add cream sauce base, sun-dried tomato pesto, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, stir often until combined and thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce and garnishing with green portions of green onions. Bon appétit!
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