Munster Mushroom-Stuffed Chicken Breasts. Great recipe for Munster Mushroom-Stuffed Chicken Breasts. This chicken is SO moist and flavorful, perfectly seasoned. My very favorite way to serve, and eat, chicken.
Munster Mushroom-Stuffed Chicken Breasts step by step.
See great recipes for Munster Mushroom-Stuffed Chicken Breasts too!
These Cheesy Mushroom Stuffed Chicken Breasts look pretty fancy and taste down right amazing.
You can cook Munster Mushroom-Stuffed Chicken Breasts using 12 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Munster Mushroom-Stuffed Chicken Breasts
- Prepare 4 of boneless, skinless chicken breasts.
- You need 1 1/2 cup of Panko breadcrumbs.
- You need 4 tsp of olive oil, divided.
- Prepare 4 of green onions, sliced.
- You need 8 oz of mushrooms, sliced.
- It's 1/2 tsp of dried thyme.
- Prepare 1 clove of garlic (large), minced.
- It's 1/2 cup of Munster cheese, shredded.
- You need 3/4 tsp of salt, divided.
- It's 1/2 tsp of ground black pepper.
- You need 1/4 cup of all-purpose flour.
- Prepare 2 large of eggs.
And there'e not one thing complicated or fussy about this keto chicken breast recipe! For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once theyve cooked. Chicken breasts are rolled around a delicious filling of feta cheese, sour cream, spinach, sun-dried tomatoes, garlic, and mushrooms. Then coated with a breadcrumb mixture and baked.
Munster Mushroom-Stuffed Chicken Breasts instructions
- In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil. Add the green onions and mushrooms and saute for 10 minutes, stirring frequently. Add the thyme and garlic and saute for 3 more minutes. Remove from heat. Stir in 1/4 teaspoon of the salt and the pepper and the cheese. Set aside..
- Cut a horizontal slit in each of the chicken breasts, creating a pocket. Do not cut all the way through. Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts..
- Line a baking sheet with parchment paper and set it aside..
- Make a "dredging assembly line". Place the flour in a shallow container or on a plate. Next, place the beaten eggs in a shallow bowl. Then place the breadcrumbs on a dinner plate. Set an empty plate after the breadcrumbs..
- Carefully working with one chicken breast at a time, holding securely so the stuffing doesn't come out, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side..
- Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts..
- Heat oven to 350°F..
- Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature..
- Carefully set the dredged, stuffed chicken breasts in the skillet. (Work with one or two at a time. Don't crowd the skillet.) Allow the chicken to saute for about 5 minutes, carefully flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side..
- After chicken is nicely browned on both sides, transfer it to the baking sheet. Repeat browning process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 20-25 minutes, or until chicken is cooked through..
They are easily prepared a day ahead. Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts Delicious bacon-wrapped stuffed chicken and a video showing how to prepare stuffed breasts so the filling won't come out! What a neat way to keep baked chicken breast from drying out and infusing terrific flavor to boot! Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that's healthy, delicious and made entirely on the stovetop. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese - you can't go wrong with it!