Stuffed Chicken With Provolone And Mushrooms Recipes

STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS

Steps:

• Pre-heat oven to 375°F.
• Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
• BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
• Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
• Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
• Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
• BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
• Sprinkle with parsley before serving

MUSHROOM PROVOLONE STUFFED CHICKEN-- LOW CARB

Steps:

• 1. Preheat oven to 375 degrees F. Line a jelly roll pan (or a cookie sheet with a lip) with foil and spray generously with nonstick spray.
• 2. Saute mushrooms in butter until cooked through. Set aside to cool slightly.
• 3. Rinse chicken breasts with water and pat dry with paper towels. In a shallow bowl combine potato flakes, parmesan cheese, Mrs Dash, parsley flakes, and the garlic bread sprinkles; mix well. Pour egg substitute into a separate shallow dish; set aside.
• 4. Slice a pocket into each chicken breast but don't cut all the way through. Stuff with a half slice of provolone and a spoonful of the sauteed mushrooms. Dip whole breast into egg substitute coating all sides; then roll in potato flakes mixture covering thickly. place on prepared pan. Repeat with other pieces of chicken.
• 5. Bake for about 50-60 minutes or until cooked through. Serve immediately.
• 6. Nutritional Info: per serving Calories: 412 Total Fat: 18.4g/ Sat Fat: 7.5g Cholesterol: 154mg Sodium: 422mg Total Carbs: 4.6g/ Sugars: 0.6g Protein: 54.5g

CHICKEN WITH MUSHROOMS AND PROVOLONE

Steps:

• Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
• Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
• In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
• Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
• Remove mushrooms from pan and set aside.
• Preheat oven to 350F.
• In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
• Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
• Lightly season cutlets with salt and pepper.
• Distribute mushrooms over chicken and spoon tomato sauce over.
• Drizzle with 1/2 cup heavy cream.
• Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
• Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE

Steps:

• Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
• Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
• Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.