CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.
Provided by jeniwan
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN
Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
- Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
- Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g
GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
GOAT CHEESE-MUSHROOM CHICKEN BREASTS
Provided by Amy Finley
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
MUSHROOM STUFFED CHICKEN BREASTS
This delicious mushroom stuffed chicken breasts recipe is really easy to make and is an impressive main dish.
Provided by Holly Nilsson
Categories Dinner
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374 kcal, Carbohydrate 3 g, Protein 53 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 170 mg, Sodium 434 mg, Sugar 1 g, ServingSize 1 serving
MUSHROOM, BACON AND CHEESE STUFFED BREADED CHICKEN BREASTS
Make and share this Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts recipe from Food.com.
Provided by Sica6488
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
- Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.
- Flatten out chicken breast with a meat tenderizer until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
- Preheat an oven to 375°F Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden color, and place the pan in the oven. Cook for 20-25 minutes.
Nutrition Facts : Calories 732.7, Fat 48.5, SaturatedFat 12.4, Cholesterol 207.7, Sodium 3041.8, Carbohydrate 27.5, Fiber 2.7, Sugar 5.1, Protein 46.3
PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. -Ashley Laymon, Lititz, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 420 calories, Fat 25g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
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
MUSHROOM STUFFED CHICKEN
Mushroom Stuffed Chicken is seasoned chicken breasts filled with a creamy mushroom and bacon mixture.
Provided by Amanda Rettke--iambaker.net
Categories dinner
Time 33m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS
Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!
Provided by Monique of AmbitiousKitchen.com
Categories Dinner Gluten Free Grain Free Low Carb
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don't cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
- Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
- Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
- Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
- Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.
Nutrition Facts : ServingSize 1 chicken breast, Calories 239 kcal, Carbohydrate 5.8 g, Protein 28.7 g, Fat 12.7 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 1.9 g
SPINACH MUSHROOM STUFFED CHICKEN BREAST
Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that's healthy, delicious and made entirely on the stovetop. It literally takes minutes to put together, and cooks in under 15 minutes. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese - you can't go wrong with it!
Provided by Richa
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
- To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
- Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
- Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.
Nutrition Facts : Calories 461 kcal, Sugar 2 g, Sodium 457 mg, Fat 23 g, SaturatedFat 6 g, Carbohydrate 5 g, Fiber 1 g, Protein 57 g, Cholesterol 167 mg, ServingSize 1 serving
CARAMELIZED ONION MUSHROOM SWISS STUFFED CHICKEN BREASTS
Stuffed with flavorful caramelized onions, mushrooms and gooey swiss cheese, these stuffed chicken breasts are WAY easier than they look and the perfect way to up your chicken game!
Provided by Sarah
Time 35m
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
- Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
- In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!
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
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
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.
More about "cheese and mushroom stuffed chicken breasts food"
CHEESE AND MUSHROOM STUFFED CHICKEN BREAST RECIPE ...
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 4Calories 385 per serving
MUSHROOM-STUFFED CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
4.8/5 (44)Total Time 45 minsCategory MainsCalories 575 per serving
CREAM CHEESE MUSHROOM STUFFED CHICKEN BREAST RECIPES …
From yummly.com
CHICKEN BREAST STUFFED WITH MOZZARELLA - COOKING WITH BLISS
From cookingwithbliss.com
- Add water and salt to a pot and place on stove over medium heat. While water is warming stir until salt dissolves. Remove pot from heat once salt mixture is warm. Allow mixture to cool.
- Wash chicken and add to salt mixture, cover with plastic wrap and brine for a minimum of 15 minutes or up to 6 hours in the fridge. Remove chicken from salt mixture and rinse with cold water. Place chicken breast on a clean plate and pat dry with paper towels.
MUSHROOM STUFFED CHICKEN BREAST - EVERYDAY DELICIOUS
From everyday-delicious.com
- Add the butter and finely chopped garlic to the pan, cook over medium-low heat for about 30 seconds or until garlic is fragrant.
CHICKEN BREAST STUFFED WITH HAM, CHEESE & MUSHROOMS RECIPE ...
STUFFED CHICKEN BREASTS WITH MUSHROOMS & GOAT CHEESE ...
From stripedspatula.com
- Preheat oven to 400 degrees F with rack in the lower-middle position. Lightly oil a roasting pan and set aside.
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and shallots with 1/2 teaspoon each kosher salt and freshly-ground black pepper. Cook, stirring occasionally, until mushrooms are cooked down and starting to brown, about 5-8 minutes. Add garlic and cook for 1 minute, until fragrant.
- Add a splash of white wine to the pan to deglaze, scraping up any brown bits on the bottom of the pan. Cook for an additional 1-2 minutes, until wine is evaporated. Stir in parsley and thyme and set aside to cool.
MUSHROOM-STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
BACON, MUSHROOM, AND CHEESE STUFFED CHICKEN - SPICY ...
From spicysouthernkitchen.com
- Leave 1 tablespoon of bacon grease in the skillet and cook the mushrooms in it until browned. When mushrooms are almost done, add jalapeno and continue to cook for about 1 minute. Season with salt and pepper and let cool some.
BACON WRAPPED CHEESE & MUSHROOM STUFFED CHICKEN …
From bakeatmidnite.com
- Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
- Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per https://www.youtube.com/watch?v=yqjfQP3Mp2k Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
CHEESY MUSHROOM STUFFED CHICKEN BREASTS ~ KETO & LOW CARB
MUSHROOM STUFFED CHICKEN BREASTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Melt butter in a large frying pan over a high heat and cook mushrooms for about 5min, stirring frequently, or until tender and any liquid has evaporated.
MUSHROOM STUFFED CHICKEN BREAST - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.
- Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
- Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
CREAMY MUSHROOM BACON STUFFED CHICKEN - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
- In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
- Add minced garlic and saute until fragrant. Turn off heat and add 1 tsp fresh thyme leaves, ¼ cup chopped parsley, ½ tsp sea salt, ¼ tsp black pepper and saute for one minute and remove skillet from heat.
CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN - CAFE DELITES
From cafedelites.com
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
MUSHROOM STUFFED CHICKEN BREAST - RECIPES FROM A PANTRY
From recipesfromapantry.com
BEST SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPES ...
From foodnetwork.ca
STUFFED CHICKEN BREAST WITH MUSHROOM AND HAM - EASY MEALS ...
From recipe30.com
CHEESY BACON AND MUSHROOM STUFFED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM STUFFED CHICKEN BREASTS RECIPE - RECIPES.NET
From recipes.net
10 BEST BLUE CHEESE CHICKEN MUSHROOM RECIPES | YUMMLY
From yummly.com
MUSHROOM-STUFFED CHICKEN BREASTS | METRO
From metro.ca
CHICKEN BREAST, MUSHROOM SOUP & STUFFING MIX RECIPES
From supercook.com
CREAM CHEESE STUFFED MUSHROOMS - RECIPES - PAGE 12 | COOKS.COM
From cooks.com
BOURSIN MUSHROOM CHICKEN BREASTS - THE EAT MORE FOOD PROJECT
From eatmorefoodproject.com
CHICKEN BREASTS STUFFED WITH CHEESE AND MUSHROOMS RECIPE
From thespruceeats.com
MUSHROOM AND SPINACH STUFFED CHICKEN BREAST - THE ROASTED ROOT
From theroastedroot.net
EASY BAKED CHICKEN BREAST WITH MUSHROOMS - COOKIN' WITH MIMA
From cookinwithmima.com
MUSHROOM RICE STUFFED CHICKEN BREAST - SMALL BATCH RECIPES ...
From chocolatemoosey.com
HOW TO PREPARE AWARD-WINNING CHEESE AND MUSHROOM STUFFED ...
From crossstitchfont.com
CREAMY MUSHROOM STUFFED CHICKEN BREAST RECIPE - COOKIN ...
From cookinwithmima.com
HOW TO COOK STUFFED CHICKEN BREAST WITH CHEESE?
From dailydelish.us
GARLIC BUTTER, MUSHROOM & MOZZARELLA STUFFED CHICKEN BREASTS
From allrecipesguide.net
LOW-CARB MUSHROOM AND RICOTTA CHICKEN - DIET DOCTOR
From dietdoctor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love