First, I apologize that this recipe doesn't contain any associated pictures. Since my husband is gluten-intolerant (it gives him migraines), this original version isn't something we've been able to eat. I'm planning to come up with a modified (grain-free) version in the near future, so I promise that that post will be photograph-heavy.
My husband often jokes that he married me for this recipe alone. (Similarly, our friend Chip swears he married his wife for her chocolate cake.) Although it seems complicated, this is a reasonable dish to put together on a weeknight. I often save it for special occasions, though, because it’s really that good. I credit my mom for the original recipe, although I always find myself changing it when the mood strikes.
Mushroom Stuffed Chicken Breast
(makes 6-8 servings)
Ingredients:
3-4 boneless, skinless chicken breasts, sliced in half lengthwise and pounded flat (~1/2 inch thick)
1-2 lbs mushrooms, chopped (you can use white mushrooms, but portabellas taste better)
1/2 stick butter
1 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 – 1/2 cup breadcrumbs
1/2 cup chicken stock
1/2 cup heavy whipping cream
Directions:
0. Preheat the oven to 350 degrees F.
1. Prepare the chicken and lay flat in a large Pyrex baking pan, pop in the fridge until you need it. (The mushrooms take a little while.)
2. Melt the butter in a large, non-stick skillet and add the mushrooms, nutmeg, salt, and pepper.
3. Saute mushrooms until they have released some of their liquid, and absorbed the majority of the butter. This can take a little while…if you get impatient, you can skip to step 4 without losing too much flavor. Remove from heat when you decide you’re done.
4. Add breadcrumbs to the mushroom mixture a little at at time, mixing as you go. Only add enough breadcrumbs to make the mixture cohesive (it should all stick together). If you add too much, the stuffing will be too dry.
5. Allow the mushroom “stuffing” to cool slightly (if still super hot), and then use it to make chicken “wraps”, as follows:
- Use a medium-sized spoon to place rounded mounds of stuffing on your flattened chicken
- Fold the chicken around the stuffing, and roll carefully so that the “seam” is on the bottom– if a little bit of stuffing falls out the sides of the wrap, that’s okay. You can always push it back in with your fingers.
- arrange neatly in your Pyrex pan
6. Pour chicken stock and heavy whipping cream over the whole pan of chicken, and top with a sprinkle of breadcrumbs. Bake at 350 degrees for about 30 minutes, or until the chicken is cooked through. (The time will depend on how thin your chicken is when you wrap it around the stuffing.)
We like to have this with lighter sides (steamed veggies, salad, etc.) which is a nice counterpart to the heavy dish.
Enjoy!
- Kaitlin
My husband often jokes that he married me for this recipe alone. (Similarly, our friend Chip swears he married his wife for her chocolate cake.) Although it seems complicated, this is a reasonable dish to put together on a weeknight. I often save it for special occasions, though, because it’s really that good. I credit my mom for the original recipe, although I always find myself changing it when the mood strikes.
Mushroom Stuffed Chicken Breast
(makes 6-8 servings)
Ingredients:
3-4 boneless, skinless chicken breasts, sliced in half lengthwise and pounded flat (~1/2 inch thick)
1-2 lbs mushrooms, chopped (you can use white mushrooms, but portabellas taste better)
1/2 stick butter
1 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 – 1/2 cup breadcrumbs
1/2 cup chicken stock
1/2 cup heavy whipping cream
Directions:
0. Preheat the oven to 350 degrees F.
1. Prepare the chicken and lay flat in a large Pyrex baking pan, pop in the fridge until you need it. (The mushrooms take a little while.)
2. Melt the butter in a large, non-stick skillet and add the mushrooms, nutmeg, salt, and pepper.
3. Saute mushrooms until they have released some of their liquid, and absorbed the majority of the butter. This can take a little while…if you get impatient, you can skip to step 4 without losing too much flavor. Remove from heat when you decide you’re done.
4. Add breadcrumbs to the mushroom mixture a little at at time, mixing as you go. Only add enough breadcrumbs to make the mixture cohesive (it should all stick together). If you add too much, the stuffing will be too dry.
5. Allow the mushroom “stuffing” to cool slightly (if still super hot), and then use it to make chicken “wraps”, as follows:
- Use a medium-sized spoon to place rounded mounds of stuffing on your flattened chicken
- Fold the chicken around the stuffing, and roll carefully so that the “seam” is on the bottom– if a little bit of stuffing falls out the sides of the wrap, that’s okay. You can always push it back in with your fingers.
- arrange neatly in your Pyrex pan
6. Pour chicken stock and heavy whipping cream over the whole pan of chicken, and top with a sprinkle of breadcrumbs. Bake at 350 degrees for about 30 minutes, or until the chicken is cooked through. (The time will depend on how thin your chicken is when you wrap it around the stuffing.)
We like to have this with lighter sides (steamed veggies, salad, etc.) which is a nice counterpart to the heavy dish.
Enjoy!
- Kaitlin
RSS Feed