Cheesy Garlic Butter Mushroom Stuffed Chicken Recipes

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CHEESY MUSHROOM-STUFFED CHICKEN BREASTS



Cheesy Mushroom-Stuffed Chicken Breasts image

This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.

Provided by Luv2Cook

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 11

cooking spray
4 (5 ounce) boneless, skinless chicken breasts
1 cup sliced button mushrooms
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
ground black pepper to taste
1 cup shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup dry bread crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
  • On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
  • Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
  • Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g

CHEESY GARLIC STUFFED CHICKEN



Cheesy Garlic Stuffed Chicken image

Even picky eaters are going to love this stuffed chicken recipe. The combination of cheese is very savory and flavorful. There's just enough fresh garlic to add a pop of flavor but not be overpowering. Rolling the chicken in melted butter, then coating with bread crumbs, crisps up when baked, and helps to keep the chicken breasts...

Provided by christina obrien

Categories     Chicken

Time 1h20m

Number Of Ingredients 8

8 large, thick chicken breasts (boneless/skinless)
chopped garlic, to taste
1 c shredded mozzarella cheese
1 c shredded Parmesan cheese
2 c Italian seasoned bread crumbs
1/2 c butter, melted (I like to use salted butter)
toothpicks or short skewers
sweet basil, to taste (I added this for a little extra flavor)

Steps:

  • 1. Butterfly fillet the chicken breasts and lay flat in order to stuff them. (http://www.youtube.com/watch?v=PBSAEHnFaO4)
  • 2. Stuff inside with both cheese's on the breast.
  • 3. Then add garlic.
  • 4. Sprinkle with sweet basil before closing up and securing with toothpicks or short skewers. (Make sure you have secured the opening because the next step is to roll in butter and bread crumbs.)
  • 5. Melt the butter in a flat dish with sides so you can still roll the chicken in it.
  • 6. Then roll in bread crumbs.
  • 7. Place them in a baking dish or pan.
  • 8. Pour remaining butter, or melt a little more, over the chicken.
  • 9. Bake at 350 degrees for about an hour.
  • 10. Make sure to pull out all the toothpicks or skewers before serving. (I like to use the short skewers because they don't get in the way and they are easier to take out once the chicken is ready.)

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.

CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN RECIPE



cheesy garlic butter mushroom stuffed chicken Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 21

Chicken:
4 tablespoons butter
8 ounces (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper, to taste
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half or use reduced fat cream or evaporated milk*
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
2 tablespoon fresh chopped parsley

Steps:

  • Preheat oven to 200°C or 400°F. Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.) Sauce: Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve

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