Shiitake and Rappini Stuffed Chicken Breasts


shiitake mushrooms 

Ingredients:

  • 1 tablespoon olive oil or canola oil
  • 1 shallot, peeled and minced
  • 1 pound shiitake mushrooms, stems removed and chopped
  • 2 cloves garlic
  • Freshly ground black pepper
  • 2 cups broccoli rabe (rappini), finely chopped
  • 1/3 cup parsley, finely chopped
  • 2 boneless, skinless, free-range chicken breasts, split (4 pieces)

Directions:

Heat oven to 400 degrees. In a large skillet, warm the oil over medium heat. Add the shallot, stirring with a wooden spoon for 1 minute. Add the mushrooms and garlic, stirring about 4 minutes. Season with black pepper, add the broccoli rabe over mushrooms, cover, and steam 2 minutes. Remove from the heat, add the parsley, and mix well.

Slice a 3-inch section of the chicken horizontally to form a pocket. Spoon in 1/3 cup of the mushroom filling into each of the breasts, tuck the ends under, and secure them with a toothpick. Place the chicken in a roasting pan, spray with olive oil, and season with black pepper. Bake to a golden brown, about 35 minutes, and serve.

Yield:

4 (5-ounce stuffed) servings

Adapted from:

Healing Gourmet: Eat to Fight Cancer, 2006 by Simin Liu, MD, ScD; Kathy McManus, MS, RD


 
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  • Nutrition Tip

    Mushrooms aren't vegetables: they're actually an edible fungus, and they're power-packed with nutrients.

    Although all mushrooms contain cancer-fighting compounds, shiitake are the only mushrooms that contain lentinan.This substance has been found to boost our immune system by enhancing the activity of natural killer cells and macrophages — helping to destroy tumor cells and fight infection. As a matter of fact, the Chinese and Japanese have been using shiitake mushrooms for centuries to treat colds and the flu.

    Mushrooms are also a great source of selenium as well as three B vitamins: riboflavin, niacin, and pantothenic acid.

    One portabella mushroom contains more potassium than a banana or a glass of orange juice.

    Since mushrooms take on the flavor of herbs, spices, and oils, you can add them to any dish — fresh or cooked.


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