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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Sweet Potato Salad

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Focus the Mind, Reap the Rewards

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The Necessity of Silence

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Rolled Breast of Chicken Stuffed with Mushrooms and Rosemary

Sunday, 01 February 2015 00:00  by Jeremy C.

These rolled chicken breasts are a crowd pleaser that is sure to liven up any weeknight dinner. With a variety of fresh vegetables and plenty of protein, it is sure to make that weeknight dinner a healthy one too. Savory brown rice made with organic chicken stock will add a vitamin and antioxidant boost to this delicious meal that can help ward off depression and anxiety. Serve with a small side salad and you have a weeknight dinner that is sure to warm your soul.

Ingredients:

  • 4 Skinless Chicken Breasts, about 4 oz each
  • 2 Garlic Cloves
  • 1 Carrot Chopped
  • 4 oz Button Mushrooms
  • 1 Large Tomato
  • 1 Tablespoon Chopped Rosemary Leaves
  • Salt and Freshly Ground Pepper
  • Mixed Greens, to serve

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place the chicken breasts between two sheets of plastic wrap on a cutting board. Use a meat mallet to beat out until about 1/4 inch thick.
  3. Place the rest of the ingredients in a food processor and season with salt and pepper. Process until you have a finely chopped and combined mixture.
  4. Spread the mushroom mixture evenly on one side of the chicken breasts. Roll up the breasts to encase the stuffing and secure with toothpicks.
  5. Cut four squares of parchment paper and wrap up each chicken roll carefully. Place the parcels on a baking sheet and cook in the middle of the oven for 30 minutes, or until thoroughly cooked.
  6. Unwrap the chicken rolls and remove the toothpick. Slice into rounds and serve with a fresh salad of your choice and savory brown rice.

Serves 4

Source: The Italian Diet - Gino D’Acampo

Last modified on Sunday, 01 February 2015 02:07

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