Healthy Mushroom Stuffed Chicken Breast
This mushroom stuffed chicken breast features truly succulent chicken breasts stuffed with deliciously rich sauteed mushrooms and melted cheese. Easy to make, perfect for any occasion. Prepare ahead and cook later!
Equipment
- Large non-stick pan
- Medium sized shallow oven dish/tray
Ingredients
- 4 medium sized chicken breasts skinless, boneless
- 1-1½ teaspoon paprika and dried thyme each
- Fine sea salt pepper to taste
- 1 tablespoon olive oil
For the mushroom filling
- 12.35 ounces (350 g) mushrooms wiped, sliced
- 2 garlic cloves crushed
- 3½ teaspoons soy sauce
- 3 teaspoons balsamic vinegar
- 1 cup (100 g) mozzarella cheese shredded
- 1 tablespoon olive oil
Instructions
- Cook mushrooms: In a large non-stick pan heat 1 tablespoon of oil, add the mushrooms and cook over a fairly high heat until lightly browned and all the moisture has been absorbed (about 6 minutes). Don't stir too much to allow the mushrooms to brown. (Use the same pan to precook the chicken later).
- Add garlic: Add the crushed garlic, soy sauce, balsamic vinegar, pepper to taste and stir through. Cook for a few more seconds stirring all the time then remove from the heat and set aside for a few minutes to cool.Preheat the oven to 375F/190C/180fan/gas mark 5. You will need a large shallow dish or baking sheet.
- Cut chicken: Using a sharp knife cut a pocket into the side of each chicken breast (starting from the thickest part) about ¾ of the way through (as far as you can) being careful not to cut through the opposite side.
- Tenderise chicken: Place the chicken breasts (cut side up) on top of a cutting board and cover with plastic wrap. Using a rolling pin or the bottom of a frying pan gently pound the thicker part of the meat a few times to tenderise and flatten it a little (be careful not to flatten it too much).
- Season chicken: Sprinkle each chicken breast all over with salt, pepper, paprika and thyme. Rub the seasoning and herbs into the meat to make sure it's covered evenly.
- Season chicken: Sprinkle each chicken breast all over with salt, pepper, paprika and thyme. Rub the seasoning and herbs into the meat to make sure it's covered evenly.
- Fry chicken: Using the same pan you cooked the mushrooms in heat 1 tablespoon of oil. Next slide a large spatula underneath each stuffed chicken breast and carefully transfer to the pan (do this in batches if your pan isn't large enough). Fry over a medium heat for 2-3 minutes on each side until lightly browned (use a large spatula to carefully turn the chicken over).
- Bake: Transfer the chicken breasts to your oven dish or baking sheet lined with parchment, pour over any juices from the pan and cook in the centre of the oven for 20 minutes (or until an instant thermometer inserted in the thickest part of the chicken registers 165F/74C).
- Serve: Remove from the oven, 'rest' for 3-4 minutes then serve!
Notes
- Chicken: I recommend pounding the meat lightly with a rolling pin to flatten it a little before stuffing. This will not only tenderise the meat but also ensure it cooks evenly.
- Equipment: It's important to use a sharp knife to cut the chicken. I used a non-stick pan to prepare the mushrooms and the chicken on the stovetop and a baking sheet for finishing the dish in the oven. If you've got a large pan that's suitable for all heat sources you can use that, if preferred.
- How much mushroom stuffing to use: use as much as possible without the mixture spilling out so that you are still able to secure it using a cocktail stick.
- Frying chicken: do not overcrowd the pan. Pre-cook the chicken in batches if your pan isn't large enough. You should be able to easily turn the chicken breasts over.
- Baking time: This depends on the size/thickness of your chicken breasts. A medium sized chicken breast needs approximately 20 minutes in the oven (an instant thermometer inserted in the thickest part of the chicken should register 165F/74C). Try not to overcook the chicken as it may end up being chewy.
- Best served hot. 'Rest' the mushroom stuffed chicken breasts for a few minutes and remove the cocktails sticks before serving.
- Freeze for up to 3 months.