I always feel like stuffed chicken breasts are such a great meal, because there are so many different options. For fillings in the past I’ve used spinach and goat cheese, bacon and feta cheese, sundried tomatoes and basil, poblanos and cheddar…and there are a million other different combinations that I’d love to try. This mushroom filling turned out to be really rich and garlicy, and the parmesan cheese complimented the rest of the meal really well. Before baking, I seasoned the chicken with salt and pepper and drizzled it with olive oil, and I really loved how the oil seeped into and around the chicken, adding another layer of flavor. Very hearty and satisfying.
Mushroom and Parmesan Stuffed Chicken Breasts
Source: Original Recipe
2 chicken breasts
4-5 large button mushrooms (baby bellas would also work great), chopped into small pieces
1 clove of garlic, chopped
1/2 small onion, minced
1 tablespoon fresh parsley, chopped
1/4 cup parmesan cheese, finely shredded
salt and pepper
extra virgin olive oil
1. Place the chicken breasts between plastic wrap and flatten until 1/4 inch thick. Preheat the oven to 350 degrees.
2. Heat a small amount of extra virgin olive oil in a pan, and when hot add the onions and mushrooms. Cook until the liquid released from the mushrooms evaporates and the vegetables begin to brown, approximately ten minutes. Add the garlic and the parsley to the pan and cook for one additional minute.
3. Top the chicken breasts with the mushroom mixture, and sprinkle with the parmesan cheese. Roll the ends of the chicken breast around the filling and secure with toothpicks.
4. Drizzle the chicken breasts with extra virgin olive oil, and season with salt and pepper. Bake in the oven for 35 minutes or until the chicken is cooked through. Remove the toothpicks, sprinkle with additional parmesan cheese, and serve.