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Mushroom Cheese Chicken

 Mushroom Cheese Chicken
There's a tasty surprise tucked inside these rolled chicken breasts from field editor Anna Free of Plymouth, Ohio. The flavorful mushroom-mozzarella filling is perked up with chives and pimientos. A golden crumb topping adds a bit of crunch to the tender chicken bundles. They're sure to impress guests.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-fat plain yogurt
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup canned mushroom stems and pieces
  • 1 tablespoon diced pimientos
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1 tablespoon reduced-fat plain yogurt
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon paprika


  • Flatten chicken to 1/8-in. thickness; sprinkle with salt and pepper.
  • In a small bowl, combine the flour and yogurt until smooth. Stir in
  • the cheese, mushrooms, pimientos, parsley and chives. Spread down
  • the center of each piece of chicken. Roll up and tuck in ends;
  • secure with toothpicks. Place seam side down in an 11-in. x 7-in.
  • baking dish coated with cooking spray.
  • Brush yogurt over chicken. Combine bread crumbs and paprika; sprinkle
  • over the top. Bake, uncovered, at 350° for 20-25 minutes or
  • until chicken juices run clear. Discard toothpicks before serving.

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Mushroom Cheese Chicken (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1 stuffed chicken breast half equals 222 calories, 5 g fat (2 g saturated fat), 92 mg cholesterol, 544 mg sodium, 4 g carbohydrate, trace fiber, 39 g protein. Diabetic Exchanges: 4 lean meat.