WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, March 5, 2012

CHICKEN BREASTS STUFFED WITH MUSHROOMS & CHEESE

2 tsp olive oil
1/4 lb cremini mushrooms, finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, finely chopped
2 tbsp dry vermouth
1/3 cup crumbled goat cheese with herbs
4 (1 lb total) boneless, skinless chicken breasts
1/2 cup low sodium chicken broth

To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat.  Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned.  Add the garlic and cook, stirring constantly until fragrant, about a minute.  Add the vermouth and cook until evaporated, 1 to 2 minutes.  Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.

With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket.  Fill each pocket with 2 tablespoons of the stuffing.  Close the pockets and secure with wooden toothpicks.

Sprinkle the remaining salt and pepper over the chicken.  Heat the remaining oil in skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer chicken to a 5 or 6 quart slow cooker or crockpot.

Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan.  Pour the broth mixture into the slow cooker.  Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.

Yield: 4 servings

This is a Weight Watchers recipe.  The following is the nutritional information they provided.
Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc.  POINTS value: 5.

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