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Chicken breast stuffed with mushrooms and cheese

Chicken Breast Stuffed with Mushrooms and Cheese

The filling tucked inside this chicken will be a delightful surprise! It's an original hot appetizer — pretty chicken-breast rolls with an amazing filling. Serve it on its own or alongside a salad and a side of your choice. Very filling.

Narmina

Recipe author

Chicken breast stuffed with mushrooms and cheese

Composition / ingredients

Servings:

Chicken breasts

Button mushrooms

Onion

0.5

Garlic

Mustard

Hard cheese

Pickles

Ham (smoked)

Breadcrumbs

Milk

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 18 g

Fats 11 % 3 g

Carbohydrates 22 % 6 g

124 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 40 min

Step 1:

For this recipe you'll need the ingredients on the list. It's one of my favorites, with a few of my own touches, and I'm happy to walk you through how to make chicken breast stuffed with mushrooms and cheese.
Step 2:

Grate the cheese on the coarse side of a grater.
Step 3:

Cut the ham and pickles into thin strips.
Step 4:

Wash and chop the mushrooms, onion, and garlic.
Step 5:

Heat some vegetable oil in a large skillet, lightly sauté the mushrooms, then add the onion and garlic and cook over moderate heat for about 15 minutes, stirring, until done.
Step 6:

Turn off the heat and add the ham, pickles, and grated cheese to the mushrooms. Season with salt, pepper, and mustard, and mix well. You can also transfer the mushrooms to a deep bowl, add the rest of the filling ingredients, and combine everything there.
Step 7:

Divide the finished filling into three equal portions.
Step 8:

Prep the chicken. Using a knife, cut a neat slit into each breast, as shown, to form a "pocket."
Step 9:

Stuff them with the mushroom filling and close them up.
Step 10:

To hold everything together, you can stitch the edges closed or secure them with a toothpick.
Step 11:

Stir the salt into the milk and dip the stuffed breasts in it. Coat them well in breadcrumbs and fry in vegetable oil over moderate heat on both sides until cooked through.
Step 12:

Enjoy, everyone!

As always, I pick out the most interesting recipes and try to add my own spin. For these stuffed chicken breasts I decided to add pickles, and they fit right in. I'll admit — when I set this dish on the table, my food-loving husband immediately declared it was just like the little seaside restaurant we visited in Lithuania on vacation a couple of years ago. Needless to say, I was thrilled! So my efforts paid off, and I couldn't wait to share this one with you. It works beautifully for both a romantic dinner and a family celebration.
Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. It's worth knowing the right frying temperature and which oils are best for the pan.
One more thing: the wrong pan can ruin even the best recipe, so it pays to choose the right skillet for the job.