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Makeover Stuffed Chicken Breasts with Mushroom Sauce

 Makeover Stuffed Chicken Breasts with Mushroom Sauce
This was my great-grandmother’s recipe. I have another version made with mushroom soup, which cuts down on prep time, but sometimes you just can’t take shortcuts! Try serving it with egg noodles and steamed veggies. —Julie Stack, Pewaukee, Wisconsin
4 ServingsPrep: 35 min. Bake: 45 min.


  • 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 King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 cup 2% milk
  • 1/2 cup reduced-fat sour cream
  • 1/4 teaspoon salt

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Makeover Stuffed Chicken Breasts with Mushroom Sauce (continued)

Ingredients (continued)

  • 1/8 teaspoon pepper


  • Flatten chicken to 1/2-in. thickness. For stuffing, in a small
  • nonstick skillet coated with cooking spray, saute 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.
  • 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.
Nutritional Facts: 1 stuffed chicken breast half with about 1/3 cup sauce equals 401 calories, 13 g fat (3 g saturated fat), 106 mg cholesterol, 627 mg sodium, 27 g carbohydrate, 2 g fiber, 43 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.