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
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 MELT STUFFED CHICKEN
This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.
Provided by Kevin Bennett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 9.8 g, Cholesterol 113.5 mg, Fat 24 g, Fiber 1.1 g, Protein 42.1 g, SaturatedFat 11.2 g, Sodium 1257.5 mg, Sugar 1.2 g
CHICKEN BREAST STUFFED WITH PINEAPPLE STUFFING
I was messing around in the pantry and wanted to use the fresh Pineapple that I had purchased, this is what I came up with.
Provided by Timothy H.
Categories Chicken Breast
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
- Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.
STUFFING STUFFED CHICKEN BREAST
My incredible, easy-to-make Stuffing Stuffed Chicken Breast is an instant classic the whole family will love having for dinner! Chicken breasts are stuffed with savory Stovetop stuffing and sweet cranberries to make a family meal that's perfect year-round!
Provided by Angela
Categories Chicken Dishes Dinner Recipes Main Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
- Trim any fat from the chicken breasts, then use a sharp knife to cut the chicken breasts 3/4 of the way through the thickest portion of the breasts (butterfly-style). Do this carefully, so that you do not cut all the way through the chicken.
- Fill each chicken breast with 1/4 portion of the stuffing mixture and place them into the prepared baking dish. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each stuffed breast.
- Cover the stuffed chicken breasts with a sheet of aluminum foil then bake in the middle of the center rack in your oven at 375°F (190°C) for 20 minutes. Remove the foil and continue cooking for an additional 15 minutes or until the chicken is cooked through. The internal temperature should reach a minimum of 165°F (74°C) before serving.
- Remove from the oven when done and serve immediately. Pour gravy over when serving, if desired.
Nutrition Facts : Calories 480 kcal, Carbohydrate 49 g, Protein 43 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 1482 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
STUFFED CHICKEN BREAST WITH PINEAPPLE STUFFING, MUSHROOMS, &
I Got this recipe off this site, and then I modified it to fit our taste. This is one I will make often.
Provided by misspenelope61
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) While preparing the food soak twenty toothpicks in water to hold chicken together.
- 2) In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes.
- 3) Line baking dish with Foil (for easy clean-up) and spray with Pam Non stick spray.
- 4) Trim Chicken Breast and slice pocket in chicken breast.
- 5) Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast.
- 6) Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing).
- 7) Fill Pocket in chicken breast with stuffing and pineapple mix.
- 8) Place in baking dish.
- 9) Return Juice from mushrooms to Pineapple Caper mix.
- 10) Place Mushrooms between and down the sides of chicken breast.
- 11) Bake for 1 hour covered.
- 12) After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes.
- 13) Remove Chicken from oven and let set 5 minutes.
- Pineapple, Caper Salsa.
- 1) Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.
Nutrition Facts : Calories 758.3, Fat 38.4, SaturatedFat 14.6, Cholesterol 134.9, Sodium 1426.2, Carbohydrate 66.3, Fiber 8.4, Sugar 44.7, Protein 43.4
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)
Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish
Provided by JacquelineS
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400 degrees.
- In skillet, heat 1 T oil.
- Saute garlic and shallot 1 minute.
- Add mushrooms, cook 4 minutes.
- Add salt, pepper and white wine, cook 10 minutes.
- Remove from heat and add parsley.
- Pull back chicken skin, leaving attached at one end.
- Salt and pepper each breast, then mound 1/3 c stuffing on each.
- Pull the skin back over the stuffing and secure with toothpicks.
- Place in roasting pan and drizzle with 1 T olive oil over the the top.
- Roast until skin is golden brown, about 35 minutes.
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34
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.
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 AND PINE NUTS
This stuffed chicken dish is comforting and impressive, yet delicate and refreshing. It's simple to prepare and its festive presentation and complex flavors and textures always dazzle our guests. It contains no cheese, butter, or cream so it happens to be kosher/low fat/lactose free (though you wouldn't know from the taste). The recipe is based on Jamie Oliver's 'Old Man's Superb Chicken Recipe.' which originally calls for puffed pastry wrap and heavy cream sauce. In this case, we use pine nuts to provide crunch and richness of the bread and cream . I also found this version to be less labor intensive, as well more diet friendly.
Provided by Tortoise
Categories Poultry
Time 50m
Yield 3 stuffed large chicken breasts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- slice the mushrooms finely.
- To hot pan, add enough oil to coat the bottom well.
- Add garlic and fry until fragrant (about 15 seconds), then add mushrooms, thyme, and generous pinch of salt.
- Reduce heat and saute for about 10 minutes, or until mushrooms have released, then re-absorbed their moisture.
- Turn off heat, stir in chopped parsley and pine nuts, allow to cool. Season with pepper and salt, to taste.
- Wash and pat dry the chicken breast. Slice knife into the thick side of the breast, cutting about half way into the breast.
- Slowly pull the breasts open further, while trying not to split completely. Once the breast is split, fold it open lay flat between parchment paper or saran wrap. Pound each breast thin with a mallet, rolling pin, or pan (try to pound the breasts evenly and try not to tear the flesh).
- Once all four breasts are pounded flat, spoon about 1 tablespoon of cooled mushroom stuffing into center of each breast. Roll up the breast, like a loose burrito and seal with a toothpick or wrap with cooking twine. (Note: It is not a problem if the mushroom mixture spills out a little, or if the rolls are somewhat loose.
- Place the breasts, seemed side down, in a baking dish.
- Season top of breast with salt and pepper.
- Clean out mushroom pan and lightly coat with olive oil or cooking spray. Once oil is hot, gently add breasts, seasoned side down.
- After breasts have browned on one side (about 3-5 minute) rermove breasts from pan and place back in baking dish, again with the seared side up.
- Pour wine into bottom of dish. Add thin slices of lemon on top of chicken. Lightly sprinkle some olive oil on top of chicken and lemons.
- Bake for 5 minutes covered, then 20 minutes uncovered, or until chicken is just cooked through.
- Be sure to use the juices that have accumulated at the bottom of the dish; they make a great gravy!
Nutrition Facts : Calories 341.1, Fat 19.9, SaturatedFat 2.2, Cholesterol 68.4, Sodium 81.4, Carbohydrate 6.2, Fiber 1.8, Sugar 1.6, Protein 31.1
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