SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
MUSHROOM & HERB STUFFED CHICKEN BREASTS
Make and share this Mushroom & Herb Stuffed Chicken Breasts recipe from Food.com.
Provided by Norahs Girl
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.
- Remove from the heat, cool, add enough egg to moisten.
- Cut pockets into breast as deeply as you can without cutting through.
- Stuff pockets with filling, secure openings with toothpicks.
- Place in a buttered casserole dish, sprinkle with herbs.
- Cover with foil and bake at 170°C for 35 minutes.
- Remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambé), add cream and allow to bubble.
- Brown under a grill if necessary.
- Serve garnished with bread triangles.
Nutrition Facts : Calories 302.4, Fat 11.8, SaturatedFat 6.3, Cholesterol 83.7, Sodium 300.3, Carbohydrate 27, Fiber 2.1, Sugar 3.8, Protein 6.8
CHEESY MUSHROOM-STUFFED CHICKEN BREASTS
This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.
Provided by Luv2Cook
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
- On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
- Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
- Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g
MUSHROOM-STUFFED CHICKEN BREAST
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
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
More about "mushroom herb stuffed chicken breasts recipes"
STUFFED HERBED CHICKEN BREASTS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (19)Total Time 50 minsCategory DinnerCalories 281 per serving
- Place a pinch of cheese in the center of each chicken breast. Top with sliced mushrooms. Finish off with another pinch of cheese.
- Carefully roll up the chicken so mushrooms are completely inside. Secure the edges with toothpicks. Place in the prepared pan.
MUSHROOM STUFFED CHICKEN BREAST - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (34)Total Time 45 minsCategory DinnerCalories 374 per serving
- Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
- Combine cooled mushrooms with cream cheese, mozzarella cheese and salt & pepper to taste.
- Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN - CAFE …
From cafedelites.com
5/5 (61)Total Time 40 minsCategory DinnerCalories 556 per serving
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
MUSHROOM AND HERB STUFFED CHICKEN BREASTS
From bakeitafterall.com
5/5 (2)Category Main CourseCuisine FrenchTotal Time 1 hr 30 mins
- Butterfly the chicken breasts horizontally, stopping 1/2 inch away from one edge so the halves remain attached.
- Add the trimmed chicken breast pieces to the bowl of a food processor and puree. Transfer the minced chicken to a medium bowl and set aside. You do not need to clean out the bowl o the food processor, as it will be used to puree the vegetable mixture next.
- Lay out 3 pieces of kitchen twine (approximately 12-inches long each) and 1 chicken breast cutlet, opened up, on a work surface
- Heat the oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
15 BEST STUFFED CHICKEN BREAST RECIPES & IDEAS - FOOD …
From foodnetwork.com
Author By
HOW TO MAKE MUSHROOM STUFFED CHICKEN BREAST
From everydayhealthyrecipes.com
MUSHROOM STUFFED CHICKEN BREAST RECIPE | HEALTHY …
From healthyfitnessmeals.com
RICOTTA, MUSHROOM, AND HERB STUFFED CHICKEN BREASTS
From fortheloveofcooking.net
CHICKEN BREASTS STUFFED WITH MUSHROOMS AND RICOTTA
From blog.williams-sonoma.com
OUR BEST STUFFED CHICKEN BREAST RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN BREASTS STUFFED WITH WILD MUSHROOM AND HERB BUTTER …
From deliciousmagazine.co.uk
STUFFED CHICKEN WITH HERBED MUSHROOM RICE - COOKIDOO® – THE …
From cookidoo.com.au
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
MUSHROOM STUFFED CHICKEN BREASTS RECIPE | RECIPES.NET
From recipes.net
SMOTHERED STUFFED CHICKEN BREAST - INTELLIGENT DOMESTICATIONS
From intelligentdomestications.com
MUSHROOM STUFFED CHICKEN BREAST - RECIPES FROM A PANTRY
From recipesfromapantry.com
CHICKEN BREASTS STUFFED WITH MUSHROOMS AND RICOTTA
From williams-sonoma.com
BAKED CHICKEN AND RICE - EASY CHICKEN RECIPES
From easychickenrecipes.com
MR. FOOD: CHEESY STUFFED HERB CHICKEN | FOOD & RECIPES
From channel3000.com
MUSHROOM-STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
NUT AND HERB STUFFED CHICKEN | HEART AND STROKE FOUNDATION
From authoring.heartandstroke.ca
STEPS TO PREPARE SPEEDY STUFFED CHICKEN BREAST | BEST JAIVA …
From jaivarecipe.netlify.app
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
KETO MUSHROOM-STUFFED CHICKEN BREASTS RECIPE
From ujakakusa.heroinewarrior.com
STUFFED CHICKEN BREAST RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
You'll also love