Ingredients Jump to Instructions ↓

  1. Serving size: 4

  2. Recipe note: It's one of those very popular dishes I can say that everybody loves it!

  3. Preparation time: 45 minutes

  4. Amount/Measure/Ingredient:

  5. 4 1/2 halves of choice boneless skinless chicken breast

  6. 4 cloves of garlic

  7. 1 med sized onion

  8. 1 green bell pepper

  9. 1 zucchini

  10. salt-pepper to taste

  11. 1/2 cup of white wine

  12. 1 tablespoon of seasoning salt

  13. 1-2 tablespoons of garlic powder

  14. 1 cup of good chicken broth

  15. 2-3 tablespoons of Italian spice

  16. 1-2 tablespoon of bottled basil

  17. just a pinch of oregano

  18. 4-6 small Portobello mushrooms

  19. medium-large frying pan

  20. one oven pan sized enough to hold the 4 breast

  21. First take the breast one by one and trim off any fat and carefully cut a pocket inside each on length way and make sure you stay in the center.

  22. Hollow out each breast then place on a plate or platter and keep cool.

  23. Trim all of the vegetables and de-stem them and small dice everything.

  24. Take the stems off the mushrooms and slice into thin slices.

  25. Place all the vegetables in the fry pan and place on low to med heat and saute When pan get warm add chicken broth and cook till only  1/4.

  26. is left adds spices and wine stir often till dry and shut off heat.

  27. Spread out your chicken breast and stuff 1/4 of the mushroom zucchini dish in each breast and place in an oven proof pan.

  28. Top each one with a little basil- Italian spice.

  29. 350* degree oven for 25-30 minutes and cook until pink is gone.

  30. When completed serve on good cooked rice or saute vegetables.

  31. Reformatted from a recipe submitted to, © Good Cooking, Inc.


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