STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS
Easy chicken breast recipe!
Provided by Olya
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375°F.
- Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
- BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
- Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
- Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
- Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
- BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
- Sprinkle with parsley before serving
Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PROVOLONE
Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
KETO MUSHROOM-STUFFED CHICKEN BREASTS
This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
- Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
- Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
- Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
- Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.
Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g
MUSHROOM-STUFFED CHICKEN BREASTS
The stuffing mix, which stays crispy on the outside of the chicken, becomes the moist centerpiece of this delicious main dish from Edie DeSpain of Logan, Utah.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 939mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
CHICKEN WITH MUSHROOMS AND PROVOLONE
This is a recipe I developed today, inspired by a recipe request, and having the same ingredients on hand. We all enjoyed it and hope you will too.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
- Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
- In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
- Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
- Remove mushrooms from pan and set aside.
- Preheat oven to 350F.
- In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
- Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
- Lightly season cutlets with salt and pepper.
- Distribute mushrooms over chicken and spoon tomato sauce over.
- Drizzle with 1/2 cup heavy cream.
- Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
- Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.
Nutrition Facts : Calories 772.7, Fat 57.3, SaturatedFat 26, Cholesterol 243, Sodium 895.6, Carbohydrate 7.1, Fiber 1.2, Sugar 2.5, Protein 57.7
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
CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE
Steps:
- Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
- Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
- Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
- Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.
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