Best Mushroom Stuffed Chicken Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE



Stuffed Chicken Breast with Mushroom Sauce image

"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper to taste
1 package (6 ounces) chicken stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts :

MUSHROOM-STUFFED CHICKEN BREAST



Mushroom-Stuffed Chicken Breast image

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

Provided by Miriam Levy

Categories     Stuffed Chicken Breasts

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons ground paprika
3 tablespoons olive oil, divided
2 medium onions, chopped
6 cloves garlic, minced
1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
salt to taste
2 tablespoons dry white wine
½ teaspoon dried parsley, or to taste
ground black pepper to taste
2 tablespoons dry bread crumbs, or as needed
5 (5 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g

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

MUSHROOM-PROSCIUTTO-SMOKED MOZZARELLA STUFFED CHICKEN BREAST



Mushroom-Prosciutto-Smoked Mozzarella Stuffed Chicken Breast image

I was inspired to create this dish by my favorite stuffed mushroom recipe, which calls for prosciutto and smoked mozzarella. This recipe could be made any night of the week or even for a dinner party. The combination of shallots, prosciutto and smoked mozzarella gives this dish a light, smoky flavor. The outside is crispy from the breading and toasted cheese topping, and the inside is moist and flavorful. Each breast could be served whole or sliced for an elegant presentation. I served it with fresh baby peas and parmesan roasted potatoes. My husband said the assembled plate resembled something you might find on a restaurant menu. I hope you enjoy as much as we did!

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 cup portabella mushroom, chopped (use baby bellas)
1 garlic clove, minced
1 shallot, chopped (about 1 1/2 tbs.)
2 ounces prosciutto, chopped (about 4 slices)
1/2 teaspoon black pepper, freshly ground
2 tablespoons seasoned bread crumbs (or enough for desired texture)
1/2 cup smoked mozzarella cheese, grated (or any other soft, smoked cheese)
1 egg
2 tablespoons milk
1/2 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 cup smoked mozzarella cheese, coarsely grated

Steps:

  • Preheat oven to 350°F.
  • Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
  • Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
  • Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
  • Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
  • Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
  • In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
  • Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
  • Remove toothpicks and serve.

Nutrition Facts : Calories 586.7, Fat 29.6, SaturatedFat 9.4, Cholesterol 209.9, Sodium 1334.8, Carbohydrate 32.1, Fiber 2.6, Sugar 3.6, Protein 47

WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST



Wild Rice and Mushroom Stuffed Chicken Breast image

Don't Heat up your Kitchen, use the BBQ for this flavourful low fat dish. Serve this with garden fresh veggies and you have a meal.

Provided by Chef Tricia and Pet

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breasts, boneless skin on
1 3/4 cups wild rice, brown rice, and or 1 3/4 cups white rice
3 cups mix porcini mushrooms
shiitaki mushroom, and
oyster mushroom, chopped coarse
4 cups broth, and or 4 cups water
1 tablespoon oregano
3 minced fresh garlic cloves
1/4 teaspoon salt

Steps:

  • In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
  • Make a slit in the side of the chicken to create a pocket.
  • Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
  • Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
  • Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
  • Place chicken in one side of a hot BBQ.
  • Turn the heat off under the chicken and high on the other burners.
  • Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
  • Tent chicken with foil when you take it off the BBQ.
  • Let sit 5 minutes before serving.

Nutrition Facts : Calories 439.1, Fat 14.5, SaturatedFat 4.2, Cholesterol 93.3, Sodium 1099.2, Carbohydrate 38, Fiber 3.4, Sugar 2.7, Protein 39.1

GARLIC AND MUSHROOM STUFFED CHICKEN BREAST



Garlic and Mushroom Stuffed Chicken Breast image

Go easy when cutting chicken breast and do not over fill otherwise your mixture will cook along side your chicken not inside.

Provided by aussie_chickie

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 skinless chicken breasts
6 small button mushrooms
2 spring onions
1/3 red capsicum
1/2 teaspoon garlic
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon cayenne pepper
salt and black pepper

Steps:

  • Heat oil and butter in a hot pan.When butter is melted but not brown add thinly sliced mushrooms and garlic cook for 3-5 minutes, add thinly sliced capsicum and onions cook for another 3-5 minutes. Add cayenne pepper,salt and black pepper.Stir and cook for about 2 minutes. Allow to cool.
  • Take each chicken breast and slice down one side but not the whole way through.This is to make a pocket.Halve the mushroom mixture and gently place mixture in each pocket not quite filling them.
  • Refrigerate and then either pan fry in olive oil,grill,BBQ or oven bake.Depending on the size of the breast cooking should take about 15 minutes.Serve with your favourite side dishes.

Nutrition Facts : Calories 450.3, Fat 22.5, SaturatedFat 6.3, Cholesterol 152.2, Sodium 199.2, Carbohydrate 4, Fiber 1.4, Sugar 1.8, Protein 56.1

PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST



Pancetta and Mushroom-Stuffed Chicken Breast image

I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. -Ashley Laymon, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 slices pancetta
1 tablespoon olive oil
1 shallot, finely chopped
3/4 cup chopped fresh mushrooms
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto

Steps:

  • Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

Nutrition Facts : Calories 420 calories, Fat 25g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

Related Topics