MAKEOVER STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE
This was my great-grandmother's recipe. I have another version made with mushroom soup, which cuts down on prep time, but sometimes you just can't take shortcuts! Try serving it with egg noodles and steamed veggies. -Julie Stack, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 401 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
- Arrange chicken breasts shiny side down.
- Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
- Preheat oven to 350 degrees.
- Heat thin layer of oil in large skillet over medium heat.
- Dredge chicken rolls in flour, shaking off excess.
- Arrange seam side down in skillet and brown on both sides.
- Transfer to baking sheet; pour oil over- do not wash skillet.
- Bake chicken until tender, about 15 minutes.
- Meanwhile, set skillet over high heat.
- Add mushrooms and Marsala.
- Tilt pan, heat wine and ignite.
- When flames subside, boil until liquid is reduced by half.
- Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
- To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.
Nutrition Facts : Calories 1682.3, Fat 135.2, SaturatedFat 73.7, Cholesterol 602.8, Sodium 1002.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3, Protein 97.8
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 MUSHROOMS & SPINACH WITH COGNAC SAUCE
Make and share this Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.
- Sauté in a pan with butter.
- Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
- Cook mixture slowly over medium heat until moisture has evaporated.
- Deglaze the pan with the cognac, add salt and pepper to taste.
- Cook a few minutes to evaporate the cognac.
- Put spinach in a pan with only as much water as clings to the leaves.
- Cover and cook only until leaves start to wilt.
- Cool until you can handle the spinach, then wring out in a towel to remove moisture.
- Chop finely by hand and add to the mushroom mixture with the nutmeg.
- Pre-heat oven to 400º F degrees.
- Pound chicken breasts flat and season with salt and pepper.
- Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
- Roll up tightly.
- Place some clarified butter in the bottom of an oven-proof pan.
- Add chicken and top with wine and remaining butter.
- Cook for 20 minutes.
- Let rest before carving.
- For the sauce, reduce the chicken stock until it is syrupy.
- Add remaining ingredients.
- Spoon over sliced chicken rolls.
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