Stuffed Chicken Breasts with Mushroom Sauce

I’m always looking for ways to make chicken more interesting. As someone who is mindful of their daily calorie intake, lean, boneless skinless chicken breast is always a favorite protein of mine.

I love Taste of Home’s Makeover Recipes, which take rich family-favorite comfort foods, and transform them into healthier but still flavorful versions, for everyday. This week, I made their Makeover Stuffed Chicken Breasts with Mushroom Sauce.

First I set up a breading station.


Then I filled the chicken breasts with the breadcrumb, onion, and green pepper stuffing, carefully rolled them up, secured with toothpicks, and dredged in a seasoned flour mixture.P1100180

While the chicken baked, I prepared the creamy mushroom sauce. Cooked mushrooms look so pretty, don’t you think? Or is that just me?!


Now we’re cookin’.P1100184

The stuffed chicken breasts stayed together well in the oven! The recipe calls for 6 ounce breasts, and I used 4 ounce breasts. I should have decreased the amount of cooking time to account for the smaller portions, since these were just a tad overcooked. Luckily the mushroom sauce salvaged any potential dryness of the meat!


You can slice them up all fancy-like.


Or just plop ‘em on a bed of noodles and slather in mushroom sauce. Clearly I went the second route.


I made Honey-Glazed Carrots using Sunny Anderson’s method, minus the lemon juice. Nice easy side!

The chicken was tasty but I think I might prefer using ‘homemade’ breadcrumbs, seasoned to taste, over the grainy store-bought version, to add texture and flavor to the dish. The mushroom sauce was awesome!

My rating: 7.0/10.0

Makeover Stuffed Chicken Breasts with Mushroom Sauce

Recipe from Taste of Home

    • 4 boneless skinless chicken breast halves (6 ounces each)
    • 1 small onion, chopped
    • 1/4 cup chopped green pepper
    • 1/2 teaspoon canola oil
    • 3/4 cup seasoned bread crumbs
    • 1/4 cup water
    • 1/2 teaspoon poultry seasoning
    • 1/4 cup all-purpose flour
    • 3/4 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Cooking spray


    • 1/2 pound sliced fresh mushrooms
    • 1/4 cup finely chopped onion
    • 2-1/2 teaspoons canola oil
    • 1 tablespoon all-purpose flour
    • 1/2 cup 2% milk
    • 1/2 cup reduced-fat sour cream
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper


  • Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, sauté onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning.
  • Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture.
  • Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks. [Decrease time if you use smaller breasts than the recipe!]
  • Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken. Yield: 4 servings.

One thought on “Stuffed Chicken Breasts with Mushroom Sauce

  1. Pingback: Meal Planning for the Week of November 10-16 « Meg.Goes.Nom.Nom.

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