Chicken and mushrooms are a great marriage. This MUSHROOM STUFFED CHICKEN BREASTS is something I wanted to try for a very long time. Finally, they served a great dinner for us and my husband just loved it. The chicken was perfectly seasoned and the BELL PEPPER SALAD complimented well. The mushroom sauce with the left over mushroom stuffing was fantastic, sweet garlicky and so creamy.
For preparing the chicken for stuffing, there are two ways in which you can do it. I made a pocket by slitting thick part in the top of the chicken breast and made space inside for the stuffing. But this can be a little tricky, because there are chances of you slitting the chicken way to much and the stuffing really not holding inside. Or this is the easiest, slit the length of the chicken breast and place the stuffing inside. Once done, take a butchers string and tie the bottom part and the top part of the chicken breast together.
You Will Need:
2 Firm Chicken Breast Fillets
Grated Cheddar / Swiss / Mozzarella
Extra Milk / Double Cream
Salt & Pepper to Season
For the Mushroom Stuffing:
200g Button Mushrooms, Sliced
A tsp of Garlic Powder
1/2 Red Bell Pepper, Finely Chopped
1 Medium Onion, Finely Chopped
Few Springs of Dill / Rosemary / Thyme
1/2 Cup of Whole Milk
Salt & Pepper to Season
A tbsp of Oil
The Cooking:
Heat a heavy bottom sauce pan on high and add the oil. Add the onions and bell pepper, and sauté for couple of mins. Then add the sliced mushrooms, garlic powder, salt and pepper. Sauté this on medium high. Now the mushroom will start to release a lot of moisture. let this cook for few mins and slowly add in the milk. Cook till the mushrooms are done and sprinkle the herbs and take off heat.
Season the fillet with salt and pepper. Now stuff the fillet with cheese and mushrooms. Heat a tsp of oil on a non – stick pan and sear the chicken breasts until they turn a nice golden colour. Then pop it in a preheated oven to finish the chicken cooking completely.
Definitely you will have the mushroom filling in excess. Pour the milk / double cream over the mushroom and cook on low heat till they thicken up.
To serve, slice the chicken breasts and serve with Bell Pepper Salad and the mushroom sauce.
Happy Cooking!
Thanks for the follow Neela :)
ReplyDeleteRegards
Shobana Arunkumar