Cheese And Mushroom Stuffed Chicken Breasts Recipes

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CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN



Cheese, spinach & mushroom stuffed chicken image

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

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

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

GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS



Goat Cheese and Mushroom Stuffed Chicken Breasts image

Provided by Amy Finley

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 18

6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup chicken stock
1/4 cup white wine
1 tablespoon butter, cold
2 cups boiling water
Kosher salt and freshly cracked black pepper
1 1/2 pounds fingerling potatoes
4 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper

Steps:

  • Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
  • Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
  • Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
  • Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
  • Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

MUSHROOM STUFFED CHICKEN BREASTS



Mushroom Stuffed Chicken Breasts image

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

1 ½ pounds boneless skinless chicken breasts (about four 6-oz chicken breasts)
½ teaspoon each paprika & garlic powder
1 tablespoon olive oil
1 tablespoon salted butter
3 tablespoons white onion (minced)
6 ounces brown or white mushrooms (thinly sliced)
1 clove garlic (minced)
¼ teaspoon thyme
3 tablespoons spreadable herb & garlic cream cheese
2 ounces mozzarella cheese (shredded)
salt & pepper to taste

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

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN



Mushroom, Broccoli, and Cheese Stuffed Chicken image

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
  • Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
  • Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g

STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS



Stuffed Chicken with Provolone and Mushrooms image

Easy chicken breast recipe!

Provided by Olya

Categories     Main Course

Time 50m

Number Of Ingredients 14

4 tablespoons butter (divided)
4 cloves garlic (minced)
8 ounces white mushrooms (sliced)
3 chicken breasts (skinless and boneless)
8 slices provolone ((or mozzarella))
1 cup grated parmesan cheese ((divided))
Salt and pepper (to season (divided))
Garlic powder
Italian seasoning (divided)
1/3 cup onion (chopped)
1/2 cup white wine (or chicken broth)
1 cup heavy cream
3 tablespoons Parsley ((plus extra for garnish))
toothpicks

Steps:

  • Pre-heat oven to 375°F.
  • Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
  • BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
  • Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
  • Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
  • Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
  • BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
  • Sprinkle with parsley before serving

Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPINACH-MUSHROOM STUFFED CHICKEN



Spinach-Mushroom Stuffed Chicken image

A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup julienned sweet red pepper (2-in. pieces)
1/2 cup finely shredded Swiss cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken breast halves with skin
2 cups white wine or chicken broth
1 cup heavy whipping cream
1/2 teaspoon Dijon mustard

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper., Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. , In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.

Nutrition Facts : Calories 483 calories, Fat 26g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 399mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS



Cheese and Mushroom Stuffed Chicken Breasts image

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

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 cups coarsely chopped fresh mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 cups Italian cheese blend, shredded
1/2 teaspoon lemon pepper seasoning
4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
1/3 cup seasoned dry bread crumb

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.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

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

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

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.

CHEESY MUSHROOM-STUFFED CHICKEN BREAST



Cheesy Mushroom-Stuffed Chicken Breast image

Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!

Provided by Marcia Smith Mann

Categories     Stuffed Chicken Breasts

Time 3h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup finely chopped mushrooms
2 tablespoons all-purpose flour
½ cup sour cream
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 ½ cups shredded sharp Cheddar cheese
½ cup all-purpose flour, or as needed
2 large eggs, beaten
1 cup dry bread crumbs
6 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or as needed

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
  • Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
  • Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
  • Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
  • Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g

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