GARLIC BUTTER MUSHROOM STUFFED CHICKEN
Garlic Butter Mushroom Stuffed Chicken is a wonderful dinner the whole family will be raving over! Tender, juicy chicken breasts stuffed with mozzarella and Parmesan cheeses and sautéed mushrooms then nestled in a creamy sauce--your tastebuds will be dancing!
Provided by Jill
Categories Dinner
Number Of Ingredients 20
Steps:
- Preheat oven to 400F.
- Melt 4 tablespoons of butter in a large oven-proof skillet (if you have one--if not, use a regular skillet) over medium heat. Add 4 minced garlic cloves and sauté just until fragrant, 30-60 seconds. Add the mushrooms and parsley. Cook over medium heat, stirring occasionally, until the mushrooms are soft.
- Season each chicken breast on both sides with the onion powder, salt, and pepper.
- Butterfly each chicken breast to create a large "pocket" in the center. Stuff each chicken breast with two slices of mozzarella cheese, the cooked mushrooms, and Parmesan cheese. Use toothpicks to close each opening of the pockets.
- Heat the oven-proof skillet over medium heat again. Add the olive oil and once hot, place each stuffed chicken breast into the skillet. Cook the chicken breasts on each side until golden brown.
- Cover the oven-proof skillet with an oven-proof lid or foil. Place the whole skillet in the oven and bake at 400F for 20 minutes, or until the chicken reaches an internal temperature of 165F.
- Note: if you do not have an oven-safe skillet, bake the chicken in a glass baking dish instead.
- While the chicken is baking, heat 4 tablespoons butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, 30-60 seconds. Add the dijon mustard and 1 1/2 cups of the half and half; whisk until smooth.
- Mix the cornstarch and water together, then whisk into the sauce. Mix in the Parmesan cheese. Bring the sauce to a simmer, stirring often. Reduce the heat to low and add salt and pepper to taste along with the chopped fresh parsley. If needed, add the remaining 1/2 cup of half and half to thin the sauce if it becomes too thick.
- Remove the toothpicks from the chicken breasts, then nestle the chicken into the cream sauce. Serve warm.
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.
STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS
Delicious, tasty, and juicy stuffed chicken breasts with few and simple ingredients.
Provided by Jennifer
Categories Stuffed Chicken Breasts
Time 45m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 650.6 calories, Carbohydrate 8.7 g, Cholesterol 196.5 mg, Fat 48.9 g, Fiber 1.4 g, Protein 44.2 g, SaturatedFat 24.3 g, Sodium 1500 mg, Sugar 5.1 g
TENDER STUFFED CHICKEN BREAST FILLED WITH MUSHROOMS, SPINACH
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
- Season with thyme, rosemary, salt, and pepper and allow to cool.
- Place chicken between plastic wrap and pound thin.
- Season both sides of breast with salt and pepper.
- Add egg to stuffing and place half the stuffing in each breast.
- Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
- Dredge each of the chicken breast with the flour.
- Heat butter and the last 1 tablespoon of oil in a pan.
- Brown chicken on all sides 5-10 minutes.
- Place into a hot oven for 15 minutes.
- Remove string before serving.
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-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
GARLIC STUFFED CHICKEN BREAST
Make and share this Garlic Stuffed Chicken Breast recipe from Food.com.
Provided by richwis
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the sour cream, cream cheese, garlic, spices, and Parmesan cheese together.
- Use a boning knife to make a pocket in the chicken breast.
- Fill the pocket with the cream cheese mixture.
- After filling, coat with the bread crumbs and pan fry each side for 2 minute to make crispy.
- After gently frying, place in a 375 degree oven for 30-40 minutes.
Nutrition Facts : Calories 602.2, Fat 47.5, SaturatedFat 25.2, Cholesterol 187, Sodium 386.4, Carbohydrate 4.3, Sugar 0.3, Protein 38.8
MUSHROOM-STUFFED CHICKEN BREASTS
Make and share this Mushroom-Stuffed Chicken Breasts recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Cut a pocket into each chicken breast and season the inside and the outside of the breast with salt and pepper. Set aside.
- In a large skillet over high heat cook 1/2 cup of onions with the butter until translucent, about 5 minutes.
- Add the garlic and the mushrooms, cook until soft and browned about 10 minutes.
- Remove from heat and pour into a bowl. Stir in the cheese and thyme. Add the breadcrumbs in increments until the mixture is stiff enough to form a loose ball.
- Stuff the mixture inside the chicken breasts.
- In the same skillet over high heat sear the chicken breast in the olive oil just until brown. Place on a baking sheet and put them in the oven to finish, about 10 minutes.
- Meanwhile add the remaining 1/2 cup onions and 1 clove garlic to the pan and cook until soft. De-glaze with wine.
- Add the chicken stock and cream and season with salt and pepper.
- Place the chicken breasts on a platter and pour the sauce over. Garnish with parsley.
Nutrition Facts : Calories 580, Fat 28.7, SaturatedFat 11.7, Cholesterol 191.9, Sodium 589.5, Carbohydrate 15.6, Fiber 2.3, Sugar 4.9, Protein 59.7
CHEESY MUSHROOM-STUFFED CHICKEN BREASTS
This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.
Provided by Luv2Cook
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
- On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
- Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
- Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g
CHICKEN-STUFFED MUSHROOMS
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g
CHEESY MUSHROOM-STUFFED CHICKEN BREAST
Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!
Provided by Marcia Smith Mann
Categories Stuffed Chicken Breasts
Time 3h
Yield 6
Number Of Ingredients 12
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).
Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g
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