It's time to post my new favorite chicken recipe for you - Mushroom and Cheese Stuffed Chicken!
I've been posting mostly cakes and desserts for awhile, mainly because I love desserts. But this chicken recipe has ended up being made over and over again in my kitchen, so it's time to share.
It's sounds kind of fancy, but this delicious stuffed chicken is actually quite easy to make.
Flattening the chicken is probably the most time-consuming part, but it only takes a few minutes. (Plus, you can take all your frustrations out with the meat mallet.)
Then you put all the stuffing ingredients in one bowl, mix it up, then spread it on the chicken. Roll it up, sprinkle with crumbs and stick it in the oven. Couldn't be easier!
I use two chicken breasts of pretty good size, but if you have smaller ones, use three or you'll have too much filling.
The bread crumbs are best when you pop two bread heels into a food processor or chopper and home-make crumbs. They're a better texture and very tasty on the chicken
I highly recommend a digital thermometer to check the chicken to be done at 165°. If you don't have one, make very sure the chicken juice runs clear when you poke it.
Serve this Mushroom and Cheese Stuffed Chicken with a side salad or fresh vegetable for a great dinner. It's kind of an impressive dinner party dish, too.
Bret and I usually halve one of the servings and keep the rest for leftovers. It's filling and absolutely delicious.
This recipe really started out as a light recipe - except for the cheese and butter, it's not too bad on the old calorie and fat count. You can always saute the mushrooms in a little olive oil instead and skip drizzling the butter before baking, but it really adds an extra dimension.
Another chicken recipe on my site that I adore is Chicken in Basil Cream. It's amazing!
I hope you try this recipe. It really is incredibly good.
- ½ C fresh mushrooms, small chopped
- 2 teaspoon butter
- 2 boneless skinless chicken breasts halves (7-8 oz each)
- 2 tablespoon all-purpose flour
- ½ C non-fat Greek yogurt
- ¾ C mozzarella cheese, shredded, part-skim
- ½ teaspoon onion powder
- salt and pepper
- 1 tablespoon non-fat Greek yogurt
- 2 tablespoon dry bread crumbs
- ⅛ teaspoon smoked paprika
- 2 tablespoon butter, melted
- Preheat the oven to 350°. Spray a casserole dish with cooking spray.
- In a small skillet, over medium heat, melt the butter. Add the mushrooms and saute for one to two minutes until fragrant. Lightly salt and pepper the mushrooms and stir. Set aside to cool.
- Flatten chicken breasts to about ⅛" thickness and sprinkle with salt and pepper.
- Combine the flour and yogurt together until smooth. Stir in the cheese, mushrooms and onion powder. Throw in a pinch of salt and pepper and mix altogether.
- Spread the cheese/mushroom mixture evenly over each flattened chicken breasts, spreading to about ½" from the sides. Roll up and tuck in the ends, then place seam side down into the casserole dish, leaving at least 1" between the pieces.
- Brush the yogurt evenly over the chicken breasts, then sprinkle with the bread crumbs and paprika. Drizzle the remaining melted butter over the chicken.
- Baked uncovered for 28-30 minutes, until the chicken reaches 165° or until the chicken juices run clear. Serve immediately and keep leftovers in the refrigerator.
I used two medium-large chicken breasts. If you have smaller ones (4-5 oz each), use 3.
If you want to make it lighter, omit the butter when sauteeing the mushrooms and just use a touch of olive oil.
I used two bread heels, processed in the food processor for the bread crumbs. It give the chicken a nice texture. Highly recommend.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 373mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 30g
Nutrition Values are Approximate