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
SIMPLE MUSHROOM STUFFED CHICKEN BREAST
This delicious, succulent mushroom stuffed chicken comes with a creamy sauce that's easy to make and low in fat. This recipe works well as a family meal as well as party food idea.
Provided by Monika Dabrowski
Categories Dinner
Time 50m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 9 g, Protein 30 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 304 mg, Fiber 1 g, Sugar 3 g, Calories 231 kcal
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Take note of the small size of the breast and keep in mind, the sauce is just enough to coat 2 small breasts. Double the sauce should you desire more. Considering all, it's pretty healthy. No small wonder it comes from Eating Well.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Nutrition Facts : Calories 421, Fat 26.1, SaturatedFat 7.8, Cholesterol 111.3, Sodium 399.1, Carbohydrate 12.9, Fiber 1.7, Sugar 3, Protein 31.9
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
STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE
"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.
Nutrition Facts :
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
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.
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
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.
GOATS CHEESE STUFFED CHICKEN BREAST WITH A CREAMY MUSHROOM SAUCE
Chicken stuffed with herbed goats cheese wrapped in prosciutto and top with a creamy mushroom sauce.
Provided by The Flying Chef
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken.
- Pound chicken breasts with meat mallet to flatten slightly.
- Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
- Pre-Heat oven to 180c and bake for 50mins.
- For the mushroom sauce.
- Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
- Add wine, both mustard's and stock stir until combined.
- Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
- To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
- For a photo visit http://the-best-recipes.blogspot.com/.
Nutrition Facts : Calories 471.4, Fat 42.1, SaturatedFat 27.3, Cholesterol 116.3, Sodium 430.1, Carbohydrate 5.9, Fiber 1.2, Sugar 2.2, Protein 17
LINDA'S STUFFED CHICKEN BREASTS WITH MUSHROOM GRAVY
I love comfort foods, and this is one of my favorites... I love throwing things together and seeing how they come out... This one is GREAT! Broccoli With Cheese Sauce and a nice Garden Salad make this the perfect meal!
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Prepare stuffing mix according to box directions, then set aside to cool. (I put mine on a paper plate, and stick it in the freezer for a few minutes to cool faster). When cool, take out of freezer.
- Place one chicken breasts in a casserole dish, skin side down. Put the stuffing mixture over the chicken breast.
- In a bowl, mix the mushrooms and sliced onions with the soup.
- Add about 1/4 can of water, and mix inches Pour half the mixture over the stuffing mixture.
- Place the second breast on top of the stuffing, skin side up.
- Pour the rest of the Mushroom soup mixture over the top.
- Sprinkle fresh cracked pepper over top.
- Once chicken has been cooking for about 45 minutes, then take the dish out, and spoon the mushroom gravy over the chicken.
- Return to the oven, and finish baking for another 40-45 minutes.
- Note: If you use boneless chicken, reduce cooking time to 45-60 minutes.
Nutrition Facts : Calories 614, Fat 19.4, SaturatedFat 4.8, Cholesterol 49.8, Sodium 2336.8, Carbohydrate 79.8, Fiber 3.5, Sugar 14.1, Protein 30.6
CHICKEN BREASTS WITH MUSHROOMS
This chicken dish is tasty, fairly quick and easy enough for a 'new' cook to impress dinner guests. A look into the fridge and store cupboard was the source of invention for this - plus limited time and the desire for a fairly healthy meal.
Provided by paulinekfoley
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slit the chicken breasts partly through the side, to create an 'envelope'. Try to slice at the thickest point and not all the way through. Spread 1 tablespoon of cream cheese inside the chicken breast and press the two sides together to reform the shape of the breast. Sprinkle with ground pepper to taste. Put to one side.
- Melt the butter in a frying pan and gently fry the onions and mushrooms until the onions are soft. Turn up the heat to a medium/high level and add the chicken. Cook on one side for about 5 minutes (depending on size) or until cooked on that side. Turn each breast over and cook for a further 5 minutes (again depending on size) or until cooked. Try not to over cook - but always ensure the chicken is completely cooked. Don't worry if the cream cheese starts to leak out of the breasts - it all adds to the flavours later.
- Turn the temperature back down a little, and add the wine (or water) to the pan (around the chicken). Followed by the mustard, thyme and stock cube. Bring to the boil. Let this gently simmer for 10 minutes. Serve with whatever is preferred - but it is good to have something to absorb the sauce. Leftovers freeze very well.
- I've usually add some garlic when cooking the onions and mushrooms, but that is just personal preference.
Nutrition Facts : Calories 451.8, Fat 25.7, SaturatedFat 11.2, Cholesterol 123.6, Sodium 756.7, Carbohydrate 8.5, Fiber 1.3, Sugar 3.3, Protein 33.2
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