MUSHROOM-STUFFED CHICKEN BREAST
This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!
Provided by Miriam Levy
Categories Stuffed Chicken Breasts
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
- Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
- Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
- Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g
STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS
Delicious, tasty, and juicy stuffed chicken breasts with few and simple ingredients.
Provided by Jennifer
Categories Stuffed Chicken Breasts
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Cut a horizontal cross section into each breast, forming a pocket.
- Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
- Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
- Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
- Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
- Serve hot broth mixture over the stuffed chicken.
Nutrition Facts : Calories 650.6 calories, Carbohydrate 8.7 g, Cholesterol 196.5 mg, Fat 48.9 g, Fiber 1.4 g, Protein 44.2 g, SaturatedFat 24.3 g, Sodium 1500 mg, Sugar 5.1 g
CHICKEN BREASTS STUFFED WITH WILD MUSHROOMS
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff 1/4 cup of the ragout under the skin of each breast. Place in a baking dish, rub each with 1/4 teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
- Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
- Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
- Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN BREAD PUDDING
This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it.
Provided by Realtor by day
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
- In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
- Sprinkle cheese evenly over mushroom mixture.
- In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
- Bake 1 hour until toothpick inserted near center comes out clean.
- Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
- Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE
"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.
Nutrition Facts :
CHICKEN BREASTS STUFFED WITH MUSHROOM BREAD PUDDING
Make and share this Chicken Breasts Stuffed With Mushroom Bread Pudding recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Sauté onions & peppers in olive oil over medium high heat until translucent.
- Add mushrooms & garlic and cook until mushrooms become soft.
- Combine all ingredients except chicken in a large bowl.
- Place each flattened chicken breast membrane side (skin) down and season with salt and pepper.
- Place 1/6 of the bread pudding mixture in the center of each breast.
- Fold the tail end toward the center over the bread pudding.
- Season the outside with salt and pepper and secure with a toothpick or butcher's twine.
- Place on a lined pan and cook for 45 minutes or until the internal temperature reaches at least 165°F.
Nutrition Facts : Calories 372.7, Fat 22.9, SaturatedFat 11.7, Cholesterol 135.9, Sodium 321.5, Carbohydrate 11.6, Fiber 0.8, Sugar 1.7, Protein 29.4
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