Chicken breast stuffed with mushrooms
Stuffed chicken breast with mushrooms
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Stuffed chicken breast with mushrooms is a delicious and versatile recipe, perfect for dinner or a special occasion. This dish is not only hearty but also full of flavors, and the cooking process is simple, making it ideal for both beginners and experienced cooks. Moreover, with a few helpful tips, you will achieve a perfect result every time.
Ingredients:
- 4 boneless chicken breasts
- 300g mushrooms (preferably champignon or shiitake mushrooms)
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 100g grated mozzarella cheese (or goat cheese for a stronger flavor)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Preparation:
1. Preparing the filling: Start by cleaning and finely chopping the mushrooms. In a pan, add one tablespoon of olive oil and sauté the onion over medium heat until it becomes translucent, about 3-4 minutes. Add the chopped mushrooms and crushed garlic, cooking for 5-7 minutes until the mushrooms are browned and have released liquid. Season with salt and pepper to taste. Finally, add the grated mozzarella cheese, mixing well to create a homogeneous filling.
2. Preparing the chicken breast: With a sharp knife, cut a lengthwise strip in each chicken breast, forming a "pocket" that can be filled. Be careful not to cut all the way through, just enough to create a generous space for the filling.
3. Filling the chicken breast: Fill each chicken breast with the mushroom and cheese mixture, ensuring it is well distributed. You can use toothpicks or kitchen twine to seal the breast so that the filling does not escape during cooking.
4. Cooking the chicken: In a non-stick pan, add one tablespoon of olive oil and heat over medium heat. Place the stuffed chicken breasts in the pan and cook for 5-6 minutes on each side until golden and crispy. Then transfer them to a baking dish and let them bake in the preheated oven at 180°C for 15-20 minutes until the chicken is fully cooked.
5. Serving: After the chicken breast is ready, let it rest for a few minutes before slicing. Serve it alongside mashed potatoes, a fresh salad, or steamed vegetables. You can garnish with fresh chopped parsley for an extra touch of color and flavor.
Helpful tips:
- Make sure the chicken breast is at room temperature before cooking, so it cooks evenly.
- You can experiment with different types of cheese or even add herbs like basil or oregano to the filling for extra flavor.
- If you prefer a lighter version, you can grill the chicken breast instead of frying it for a smoky taste.
This stuffed chicken breast with mushrooms recipe is not only delicious but also an excellent way to impress friends and family at a special dinner. Enjoy every bite and feel free to play with the ingredients to find the perfect combination that satisfies your tastes!
Filling: Heat the pan, add half a tablespoon of olive oil and half a walnut of butter to melt. (We will need the rest later). Two whole garlic cloves, but scored, flavor the oil until they turn brown, then remove and sauté the leek, bell pepper, a quarter slice of pickled lemon, and three to four finely chopped mushrooms. After the vegetables are sautéed, deglaze with wine, wait until it evaporates, and starts to sizzle again, season with sea salt, turn off the heat, and mix in the crumbled cheese. Set aside. Meanwhile, preheat the oven. Wash the chicken breast well and dry it with clean kitchen towels. With a sharp knife with a thin blade, cut a pocket along the muscle. On a shallow tray or baking dish, lay out the opened aluminum foil, and you can now work on it. Rub the chicken breast with the soft pulp of the pickled lemon and coat with olive oil. Season with white pepper and sea salt. If you had pickled lemon, there's no need to add salt, as it's sufficient. On the foil, create a base of thinly sliced mushrooms (3 mm thick), a sage leaf, a sprig of rosemary, and pieces of pickled lemon peel. Drizzle with a bit of oil. Place the chicken, fill it with the mixture, cover with the other sprig of rosemary, sage leaf, mushroom slices, and a few thin slices of butter. Close the foil over the chicken and place it in the preheated oven at high heat. After five minutes, reduce the temperature by half and bake for about 40 minutes. If you want it browned, carefully open the foil, recover the sauce from the foil onto a plate kept warm, and leave it uncovered in the oven to brown. I served it with arugula and soft white bread to soak up the sauce. The wine served should be a semi-dry white, light, and fruity. Enjoy your meal! The recipe for Stuffed Chicken Breast with Mushrooms was proposed by Chef de Gare on the recipe forum.
Ingredients: for a large serving: half a chicken breast, five or six small champignon mushrooms, five centimeters of leek stalk (or shallots, onions, whatever you prefer), a medium green bell pepper, two whole cloves of garlic, two tablespoons of olive oil, a knob of butter, half a glass of dry white wine, crumbled cheese, four heaping tablespoons, two sprigs of rosemary, two leaves of sage, fresh or dried, a slice of pickled lime (or lemon), salt, white pepper.
