Mushroom Stuffed Chicken Breast

introduction

This Mushroom Stuffed Chicken Breast is simple and tasty. It uses mushrooms, cheese, and herbs to make a soft, juicy filling. For another stuffed chicken idea you can try the spinach cranberry stuffed chicken breasts recipe which uses fruit and greens.

why make this recipe

• It is easy and quick to make.
• The filling keeps the chicken moist.
• You can use simple ingredients from the grocery store.
• It works for weeknights or a small dinner with guests.

how to make Mushroom Stuffed Chicken Breast

1. Sauté the mushrooms and garlic until they soften.
2. Mix the mushrooms with cheese and herbs to make the filling.
3. Cut a pocket in each chicken breast and stuff the filling inside.
4. Sear the outside to seal and make a brown crust.
5. Bake until the chicken is cooked through.
6. Let the chicken rest a few minutes before serving.

Ingredients :

• 4 chicken breasts
• 1 cup mushrooms, chopped
• 1/2 cup cheese (such as cream cheese or mozzarella)
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (such as thyme or oregano)
• Salt and pepper to taste
• Olive oil for cooking

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the chopped mushrooms and garlic until softened.
3. In a bowl, combine the sautéed mushrooms, cheese, herbs, salt, and pepper.
4. Cut a pocket in each chicken breast and stuff with the mushroom mixture.
5. Season the outside of the chicken breasts with salt and pepper.
6. Heat a little more olive oil in the skillet and sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown.
7. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
8. Let it rest for a few minutes before serving.

how to serve Mushroom Stuffed Chicken Breast

Serve the chicken warm. Cut the breasts to show the filling. Good side dishes: a green salad, steamed vegetables, rice, or roasted potatoes. Spoon any pan juices over the chicken for more flavor.

how to store Mushroom Stuffed Chicken Breast

• Cool the chicken to room temperature before storing.
• Put in an airtight container and keep in the fridge for up to 3 days.
• To freeze, wrap each breast well and freeze up to 2 months. Thaw in the fridge before reheating.
• Reheat in the oven at 325°F (160°C) until warmed through, or microwave in short bursts.

tips to make Mushroom Stuffed Chicken Breast

• Dry the mushrooms well so the filling is not too wet.
• Use a sharp knife to make the pocket in the chicken.
• Do not overfill the pockets or they may burst while cooking.
• Sear first to lock in juices and add color.
• Use a meat thermometer; chicken is done at 165°F (74°C).

variation (if any)

• Add fresh spinach to the mushroom mixture.
• Use goat cheese, feta, or shredded cheddar instead of cream cheese.
• Stir in cooked bacon or sun-dried tomatoes for more flavor.
• Add a splash of white wine to the mushrooms while cooking for a deeper taste.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust bake time until cooked through.

Q: Can I make the filling ahead of time?
A: Yes. Make the filling and keep it in the fridge for a day. Stuff the chicken when ready to cook.

Q: How do I know the chicken is fully cooked?
A: Use a meat thermometer. The thickest part should read 165°F (74°C). Or cut into the center and check that juices run clear.

Q: Can I use fresh herbs instead of dried?
A: Yes. Use three times the amount of fresh herbs for similar flavor.

Q: Is it safe to stuff chicken before cooking?
A: Yes, if you cook the chicken to the correct internal temperature (165°F / 74°C) and store it properly.

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