Dijon Agave Chicken Breast Stuffed with Shiitake Mushrooms

Earlier this week, I waited for a realtor to show our ranch. The house was mopped and staged. I sat on the steps with my little dog in my lap as the designated time came and went. To my amazement, the appointment was an hour late! Fortunately, I had prepped my meal ahead of time. Once everyone left, I popped the chicken in the oven and steamed the vegetables. Score one for healthy eating!

Dijon Agave Chicken Breast Stuffed with Shiitake Mushrooms is a good, healthy meal that is easy to make, pretty on the plate, and low in calories. I made the dijon agave sauce by combining the ingredients with some no-fat yogurt. The mushrooms were sauteed with garlic in olive oil. A little chicken broth, cubed bread, nutmeg, and salt and pepper were added to make a delicious stuffing. Paired with steamed, fresh french green beans and tiny red potatoes, it was delicious. I hope you enjoy this recipe!

Dijon Agave Chicken Breast Stuffed with Shiitake Mushrooms
2 boneless, skinless chicken breasts
2 handfuls shiitake mushrooms
2 Tbsp. extra virgin olive oil
1 cup chicken stock
1/2 tsp. nutmeg
salt and pepper
3 slices your choice bread, cut in cubes
1 cup no-fat yogurt
2 Tbsp. dijon mustard
2 Tbsp. agave

Preheat oven to 325 degrees
Cover chicken breasts with plastic wrap, pound to 1/2 inch
Heat frying pan, add olive oil and saute mushrooms until soft
Add chicken broth and continue to cook until mushrooms turn dark brown
Remove from heat, combine with cubed bread and nutmeg
Salt and pepper to taste, set aside
Combine no-fat yogurt, mustard, and agave in separate container, set aside
Unwrap chicken breast, place 1/2 the stuffing in the center, roll
Place seam side down in ungreased casserole dish
Top with an additional sprinkle of nutmeg
Bake 35 minutes or until chicken reaches 160 degrees internal temperature

A note about lite olive oil-
Lite olive oil is not lower in calories. It is lighter in color and milder in taste.