Stuffed Chicken Breast with Cheese and Mushrooms
from kristineskitchenblog.comThis Stuffed Chicken Breast recipe is a dinner idea that's sure to impress but is secretly simple to make. In this easy recipe, chicken breasts are stuffed with mushrooms, sun dried tomatoes and two types of cheese.
Servings: 4 servings
Calories: 226kcal
Ingredients
- 2 tablespoons olive oil divided
- ¾ cup sliced cremini mushrooms
- ½ cup chopped yellow or red onion
- salt and pepper to taste
- 2 cloves garlic minced
- ¼ cup chopped sun dried tomatoes oil-packed recommended
- ¼ cup crumbled feta cheese
- ½ cup shredded mozzarella cheese
To Season the Chicken
- ½ teaspoon coarse Kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large boneless, skinless chicken breasts
Instructions
- Preheat oven to 375° F.
- Heat 1 tablespoon olive oil in a large cast iron skillet or other heavy oven safe skillet over medium heat. (If you do not have an oven safe skillet, you can transfer the stuffed chicken breasts to a baking dish before putting them in the oven.) Add the mushrooms and onions and cook until softened and golden brown. Season to taste with salt and pepper.
- Add the minced garlic and cook, stirring, for 30 seconds. Turn off the heat and transfer the contents of the pan to a medium bowl.
- Add the sun dried tomatoes and feta to the bowl and stir everything together.
- In a small bowl, combine the seasonings for the chicken: salt, paprika, garlic powder and pepper.
- Pat the chicken breasts dry with paper towels and lay them flat on a cutting board. Use a knife to cut a large pocket into the side of each chicken breast, cutting as far as you can through to the other side without cutting all the way through, and leaving the ends intact as much as possible.
- Sprinkle the seasoning mixture over both sides of the chicken breasts and rub the mixture onto the chicken.
- Stuff the shredded mozzarella cheese and then the veggie and feta mixture into the chicken breasts, filling them as full as you can while still allowing the breasts to close. (You might not use all of the filling.) Secure them closed with toothpicks, making sure that the chicken breasts can still lay flat for browning in the skillet.
- Heat 1 tablespoon of olive oil in the skillet over medium heat. Brown the chicken on both sides, about 3-4 minutes per side. Then transfer the skillet with the chicken to the oven and bake until the chicken is cooked through to 165° F, about 20-30 minutes.
- Serve and enjoy!
Video
Notes
- To serve 4 people, use either 2 large or 4 small chicken breasts. The baking time will depend on the size of the chicken breasts.
Nutrition
Serving: 1/4 recipe | Calories: 226kcal | Carbohydrates: 8g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 561mg | Potassium: 569mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1mg
