Mushroom-Stuffed Chicken Breasts

 

Tender chicken breasts, stuffed with a mushroom/green onion/Muenster cheese mixture, coated in homemade breadcrumbs.

Unless you are diametrically opposed to eating mushrooms, I think you are going to love this recipe.

Saute sliced mushrooms in a bit of olive oil.   Along with sliced green onions, thyme, and garlic.

 

This photo is from a different recipe, but the idea is the same.  Cut an opening in the meat, making a "pocket".  (Just don't cut all the way through.)

(I didn't capture the sequence shots; sorry.  But you'll want to add cheese to the mushroom mixture, stuff the mushrooms into the slits in the chicken breasts, "bread" the breasts, and then saute them on both sides for about 3-5 minutes.)

Place the sauteed breasts on a baking sheet and bake for 15-20 minutes at 350 degrees F.

The printable recipe can be found here.

Enjoy this delicious entree, friends.  It's a great "company" dish.  You can refrigerate the chicken after you saute it and then pop it in the oven just before you're ready to serve dinner.  Increase the baking time by about 5 minutes or so.

Mushroom-Stuffed Chicken Breasts
Serves 4

2 slices wheat bread, torn (or substitute 1.5 cups unseasoned breadcrumbs)
4 teaspoons olive oil, divided
4 green onions, sliced (green part only)
8 ounces sliced mushrooms
1/2 teaspoon dried thyme
1 clove garlic, minced (about 1 teaspoon)
1/2 cup shredded Munster cheese (substitute Mozzarella or Swiss)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
1/4 cup flour
2 eggs, beaten

Place the torn bread slices in a food processor fitted with a steel blade.  Process until well-crumbed.  Place breadcrumbs in shallow container.  Set aside.

In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil.  Add the green onions and mushrooms and saute for 10 minutes, stirring frequently.  Add the thyme and garlic.  Saute for 3 more minutes.  Remove from heat.  Add in 1/4 teaspoon of the salt and the pepper.  Stir in the cheese.  Set aside.

Cut a horizontal slit in each of the chicken breasts, creating a pocket.  Do not cut all the way through.  Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts. 

Line a baking sheet with parchment paper and set it aside.

Make a "dredging assembly line".  Place the flour in a shallow container or on a plate.  Next, place the beaten eggs in a shallow bowl.  Set the container of breadcrumbs after the eggs.  Set a clean plate after the breadcrumbs.

 

Working with one chicken breast at a time, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side.  Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts.  

Heat oven to 350 degrees F.

Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms.  Heat to a medium-high temperature.

Carefully set the dredged, stuffed chicken breasts in the skillet.  (Work with one or two at a time.)  Allow the chicken to saute for about 5 minutes, flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side.  After chicken is nicely browned on both sides, transfer it to the baking sheet.  Repeat sauteing process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 15-20 minutes, or until chicken is cooked through.

Recipe from:  Cooking Light