Mushroom Stuffed Chicken


  • Breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup chopped green onions
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup shredded mozzarella cheese
  • 3/4  teaspoon salt, divided
  • 1/2  teaspoon black pepper, divided
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten


  1. Preheat oven to 350.
  2. Heat a large ovenproof skillet over medium-high heat. Add olive oil, onions and mushrooms.
  3. Sauté 10 minutes.
  4. Stir in thyme and garlic.
  5. Cool mixture 10 minutes then stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  6. Cut a slit through thickest portion of each breast half to form a pocket.
  7. Stuff each with 1/4 cup mushroom mixture.
  8. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  9. Set up a breading station with the flour, eggs and breadcrumbs.
  10. Dredge chicken in flour, dip in eggs and then dredge in breadcrumbs.
  11. Heat remaining oil in a skillet over medium-high heat.
  12. Add chicken; cook 2 minutes on each side or until browned.
  13. Place pan in oven and bake at 35° for 15 minutes or until a thermometer registers 165.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s