Stuffed Chicken Breasts with Mushrooms


  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 teaspoons grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup semi-dry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour


  1. Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
  2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
  3. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
  4. Stir to blend well.
  5. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
  6. Roll up and secure with toothpicks.
  7. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
  8. To prepare the sauce, melt 2 tablespoons butter with olive oil.
  9. Add onion, mushrooms, and cayenne pepper.
  10. Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
  11. Add wine and reduce until almost evaporated.
  12. Add chicken stock and simmer until reduced by 1/3.
  13. Pour sauce over chicken.
  14. Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

Sources: and


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