Chicken Breasts Stuffed With Wild Mushrooms Recipes

CHICKEN-STUFFED MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
• Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
• Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

MUSHROOM-STUFFED CHICKEN BREASTS

Steps:

• In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix., Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. , In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish. , Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

CHICKEN BREASTS STUFFED WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff 1/4 cup of the ragout under the skin of each breast. Place in a baking dish, rub each with 1/4 teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
• Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
• Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
• Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Steps:

• For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
• Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
• Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
• Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
• Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
• Squeeze the mushroom filling into each chicken breast.
• In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
• Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
• Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
• When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
• For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
• Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
• Plate the chicken and spoon the pan sauce over the chicken.

MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
• Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
• Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
• Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
• Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MUSHROOM MELT STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
• Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
• Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST

Steps:

• In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
• Make a slit in the side of the chicken to create a pocket.
• Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
• Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
• Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
• Place chicken in one side of a hot BBQ.
• Turn the heat off under the chicken and high on the other burners.
• Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
• Tent chicken with foil when you take it off the BBQ.
• Let sit 5 minutes before serving.

CHICKEN BREASTS STUFFED WITH MUSHROOMS

Steps:

• Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
• Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
• Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
• Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
• Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
• Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

CHICKEN BREASTS STUFFED WITH MUSHROOMS AND SPINACH

Steps:

• Mix first 4 ingredients in small bowl until smooth. Season garlic butter to taste with salt and pepper.Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using
• Melt 2 tablespoons garlic butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender and all liquid evaporates, about 3 minutes. Add spinach; sauté until just wilted, about 1 minute. Transfer mixture to medium bowl. Cool 30 minutes. Stir in ground almonds and sour cream. Season stuffing with salt and pepper.
• Run fingers between chicken skin and meat to loosen (do not remove skin). Spread 2 teaspoons garlic butter under skin over meat of each chicken breast. Spoon 2 generous tablespoons stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hours ahead. Cover and refrigerate)
• Preheat oven to 350°F. Bake until chicken is cooked through, about 30 minutes. Transfer chicken to platter.

MUSHROOM-RICE STUFFED CHICKEN BREASTS

Steps:

• In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

CHICKEN BREASTS BAKED ON WILD MUSHROOMS

Steps:

• In a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
• Thinly slice cleaned mushroom caps, discarding stems.
• In a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
• Drain liquid from wild mushrooms and reserve.
• Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
• Preheat oven to 325 degrees Fahrenheit.
• Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
• Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
• Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
• Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.

CHICKEN WITH FETA AND WILD MUSHROOMS

Steps:

• Preheat oven to 350°F. Mix cheese, sour cream, basil and garlic; set aside.
• Brush oil onto bottom of 13x9-inch baking dish. Place chicken in prepared dish; top evenly with mushrooms. Spoon about 1/4 cup of the feta mixture onto each chicken breast.
• Bake 45 to 50 min. or until chicken is cooked through (170°F). Serve over hot cooked couscous or wild rice, if desired.