Stuffed Mushroom Stuffed Chicken

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Preparation time: 35 mins
Cooking time: 50 mins

Difficulty: Easy - for beginners
Serves: 8 servings


•1 cup sliced fresh mushrooms
•2 tablespoons finely chopped onion
•1 garlic clove, minced
•2 tablespoons butter
•1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
•1/4 cup julienned sweet red pepper (2-in. pieces)
•1/2 cup finely shredded Swiss cheese
•1/4 cup seasoned bread crumbs
•1/2 teaspoon grated lemon peel
•1/4 teaspoon salt
•1/4 teaspoon pepper
•8 bone-in chicken breast halves with skin
•2 cups white wine or chicken broth
•1 cup heavy whipping cream
•1/2 teaspoon Dijon mustard


•In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon peel, salt and pepper.
• Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
• In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken. Yield: 8 servings.


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