Mushroom Melt Stuffed Chicken Food

SPINACH MUSHROOM STUFFED CHICKEN BREAST

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.

MUSHROOM-STUFFED CHICKEN BREASTS

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.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

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.

GARLIC BUTTER MUSHROOM STUFFED CHICKEN

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.

CHICKEN MUSHROOM MELTS

Steps:

• In a large skillet over medium heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce; cook 7 minutes longer. Stir in cream; cook for 4-6 minutes or until sauce is thickened (do not boil). , In a small bowl, combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes. , Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1-2 minutes or until the cheese is melted.

MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Melt 1 tablespoon of butter in a skillet and cook the onion until softens.
• Add the Shimeji mushrooms and cook until they release their liquid, about 5 minutes.
• Add the garlic, dry sherry, fresh thyme, parsley, salt, and pepper to the skillet. Stir and cook for 5 more minutes.
• Lay the chicken breasts on your chopping board. Use a thin sharp knife to cut a pocket in the thicker part of each chicken breast. Be careful not to cut all the way through.
• Stuff the chicken breasts with the mushroom mixture.
• Preheat the oven to 380 degrees F/190 degrees C.
• Melt the remaining butter in an ovenproof skillet on medium heat. Fry the chicken breasts on both sides until golden brown, then transfer the skillet to the oven. Bake for 30 minutes.

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.

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

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 RECIPE

Steps:

• Cut a slash in the side of the chicken breast and, using a rolling pin, lightly bash to open out slightly. Repeat with the remaining chicken. Stir the parsley into the pâté and stuff into the open pockets.
• Close up the chicken and re-form into its original shape. Sit the chicken on a couple of slices of Parma ham, wrap the ham around and secure with cocktail sticks. Barbecue for 15 mins, turning frequently, until cooked through. Remove the cocktail sticks, slice each chicken breast in half and serve.

MOZZARELLA & MUSHROOM STUFFED CHICKEN IN CREAMY TUSCAN SAUCE

Steps:

• Make your marinade. In a bowl, make the Chicken marinade by combining all the marinade spices with the Olive oil. Mix thoroughly.
• Marinate the Chicken. Place your Chicken breasts in a freezer bag and pour the marinade over it. Seal and shake vigorously to ensure the chicken is coated by the marinade. Let the Chicken marinate for at least 30 minutes or even overnight.
• Cook the mushrooms.Melt 1 1/2 Tbsp of butter in a cast iron skillet and use that to saute your mushrooms. Cook the mushrooms for about 3-5 minutes or until the mushrooms are softened. Season the mushrooms with salt and pepper, then transfer to a bowl.
• Stuff the chicken.Using a sharp knife, carefully slice into the side of the marinated Chicken breasts to create a pouch. Stuff the Chicken with the cooked mushrooms and mozzarella cheese. Be careful not to overstuff the chicken so the stuffing does not spill out(See the attached video to see how it's done).
• Cook the Chicken.Using the same cast iron skillet, sear the stuffed chicken for about 2 minutes per side to give the chicken some color and heightened flavor. Transfer the skillet with the Chicken into your preheated oven and bake for 15-20 minutes at 375oF. Once cooked, transfer the chicken to a platter to rest.NB. If you are not using a cast iron or any other type of oven-safe skillet, you can simply transfer the chicken to a baking sheet before placing it in the oven.
• Make the Tuscan Sauce.Melt 1/2 Tbsp of butter in the same skillet and saute your garlic and jalapeno for 1 minute. Add your heavy cream and simmer for just a minute. Then add the parmesan cheese, sun-dried tomatoes, lemon juice, and any leftover mushrooms. Season your sauce with salt and pepper and finish it up with some chopped parsley.
• Return the Chicken to the Pan.Return the Chicken to the Pan and let simmer in the sauce for 3-5 minutes on low heat, basting the chicken with the sauce as you go.
• Serve and Enjoy!Serve with some steam veggies and or rice. Enjoy!

STUFFED AND ROAST CHICKEN BREAST AND MUSHROOMS

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
• Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
• Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10-15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
• Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
• In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1-2 minutes until golden.
• Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
• To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

SIMPLE MUSHROOM STUFFED CHICKEN BREAST

Steps:

• Start by making the mushroom mixture. Chop the mushrooms roughly and pulse until crumbly. Be careful not to puree the mixture.
• In a large pan melt 1 tablespoon of butter and fry the mushrooms with the seasoning over a fairly high heat until all the moisture has been absorbed (about 6 minutes). Set aside to cool for a few minutes.
• Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease the bottom of a medium size casserole dish with cooking spray and set aside.
• To make the sauce in a saucepan melt 1.5 teaspoon of butter, add the flour and whisk until smooth. Pour in the milk and continue cooking and whisking until the sauce starts bubbling up. Remove from the heat, whisk in 4 tablespoons of the parmesan and season to taste. Set aside.
• Cut each chicken breast lengthways at a slight angle and cut a pocket into the side of each chicken piece being careful not to cut through the opposite side. Set aside.
• Place the mushroom mixture in a bowl and add the ricotta and breadcrumbs. Stir thoroughly and adjust the seasoning if needed.
• Stuff each chicken piece with the mushroom mixture and arrange inside the casserole dish.
• Spoon the sauce over the top of each chicken piece (if the sauce has thickened too much add a drop of milk to loosen it), scatter the remaining parmesan over the whole thing and bake in the centre of the oven for 30-35 minutes or until the chicken is fully cooked. Remove from the oven and serve!

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
• Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
• Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
• Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
• Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
• Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
• Enjoy!