Chicken Breasts Stuffed With Mushrooms Recipes

MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
• Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
• Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
• Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
• Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
• Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
• Place the skillet in the oven and bake for an additional 20-25 minutes or until the chicken reaches 165°F in the thickest part.

MUSHROOM-STUFFED CHICKEN BREASTS

Steps:

• In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix., Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. , In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish. , Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

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.

STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS

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.

CHEESY MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
• Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
• Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
• Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
• Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
• Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
• Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
• Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

CHICKEN, CHEESE, AND WINE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS STUFFED WITH MUSHROOMS

Steps:

• Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
• Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
• Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
• Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
• Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
• Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.