Inside Out Stuffed Chicken With Mushroom Dressing Recipes

MUSHROOM STUFFED CHICKEN

Steps:

• Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.) Set aside.
• Clean mushrooms with a damp paper towel. Finely chop each mushroom, discarding the tough ends of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
• Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper together.
• Open butterflied chicken breasts and scoop 2 tablespoons of the cream cheese mixture into the fold, spread evenly keeping away from the edges of the chicken. (Optional: Secure the fold with a toothpick.)
• Season chicken with salt and pepper.
• Add 1 tablespoon olive oil, 1 tablespoon butter, and 2 tablespoons lime juice to a skillet, cook over medium heat. Once the oil mixture starts to sizzle, add the chicken to the pan.
• Cook each side for 8-10 minutes and then flip. Use the pan juices to baste the chicken during the cooking process. (Note: Cooking time will vary based on the size of the chicken breast. Using a meat thermometer is always recommended. The chicken should be 165 °F when fully cooked.)
• Serve warm.

MAKEOVER STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning., Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture., Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.

CHICKEN-STUFFED MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
• Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
• Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

MUSHROOM-STUFFED CHICKEN BREAST

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).

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

CREAM OF MUSHROOM, CHICKEN & STUFFING

Steps:

• Preheat oven to 350°F. Cook stuffing as directed on box. Put stuffing in small baking pan. Put chicken on top of stuffing.
• Mix cream of mushroom soup, milk, and mushroom in separate dish. Pour soup mix on top of chicken and stuffing.
• Bake 1 hour or until chicken is cooked all the way through.

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.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

MUSHROOM MELT STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
• Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
• Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

FRAZZ1ES INSIDE OUT STUFFED MUSHROOMS

Steps:

• 1. clean and slice mushrooms including stems melt butter in frying pan mince garlic and put in pan along with mushrooms and butter fry until mushrooms are a mushy texture(thats how we like it) add 1 cup breadcrumbs to pan, if it needs the extra shakes of it, then add to absorb butter, if not dont add.
• 2. fry until breadcrumbs are mixed well. inside out stuffed mushroom.... ~~~~Enjoy~~~
• 3. if you want to sneak those mushrooms in to your children, finely mince the mushrooms and fry in the butter and garlic and then add breadcrumbs. tell them it is stuffing and they will love it.
• 4. use my chicken recipe and stuff the finely minced mushroom stuffing mixture under the skin and bake an extra 10 minutes from what the original recipie calls for. enjoy that as well