Mushroom-Stuffed Chicken Breasts

For butterflying chicken breasts, you need two things: one is a very sharp knife, the second is a very cold chicken breast. It is important to keep track of your hands during this process. A flat hand on top of the chicken breast is important in making sure that you get a straight cut throughout the meat. Place the breast vertically on a board (i.e. long side parallel to knife) with the thickest part of the breast on the same side as where the knife will start cutting. Place one hand flat on top of the breast and slide the knife through, making sure not to cut all the way through to the other side. The breast should open up like a book. For tenderizing chicken breasts, all you need to do is put the breast between two pieces of plastic wrap and gently pound the meat in an outward motion until you achieve the desired thickness. With tenderizing mallets, the pointy side tends to tear the meat and it ends up with little holes in it; try using the side of the mallet. Stuffed chicken breasts may be secured with toothpicks, which will work in a pinch, but kitchen twine will keep them more secure. You can wrap the rolled up chicken breast with bacon before securing it with kitchen twine for extra flavor. You can create many variations on this recipe; the stuffing can be anything you can dream up. Chicken and mushrooms is a classic combination. Great served with balsamic roasted potatoes and steamed broccoli.

Mushroom-Stuffed Chicken Breasts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    chicken breasts, butterflied and pounded flat

  • 1.5

    pounds assorted mushrooms, chopped (e.g. white and cremini)

  • 1

    large onion, finely chopped

  • 5

    cloves garlic, minced

  • 1

    teaspoon fresh thyme, chopped

  • 1

    teaspoons fresh rosemary, chopped

  • salt and pepper

  • 1

    tablespoon butter, unsalted

  • 2

    tablespoons olive oil

  • 2

    tablespoons of your favorite mustard

  • 4

    lengths kitchen twine

Directions

Preheat oven to 350F. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 minutes and add the onions. Cook the mixture until the onions are soft, another 3 minutes or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for a little while. While the stuffing is cooling, prepare the chicken breasts by butterflying, pounding, and rinsing. Pat dry and sprinkle with salt and pepper. You could squeeze a little lemon juice on the breasts at this point if you wished to. On your cutting board, place two pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast (the longest side of the chicken breast should be perpendicular to the kitchen twine). Spread 1 tablespoon of mustard on the chicken breast. Add half of the filling on the breast and spread evenly. Roll from left to right and secure with the kitchen twine. Trim the twine so that the ends are short. Repeat this process with the other chicken breast. Place both rolls on a baking sheet. Bake at 350F for about 30 minutes, or until the middle of the breast registers at 180F. Halfway through cooking, baste with 1 tablespoon of melted butter. Remove the rolls from the baking sheet and place on a clean cutting board. Tent with foil. Slice the rolls with a sharp knife and serve.


Nutrition

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