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Healthy Mushroom Stuffed Chicken: 5 Delicious Variations

Healthy Mushroom Stuffed Chicken
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This Healthy Mushroom Stuffed Chicken Breast is a delightful combination of juicy chicken and a rich mushroom filling. It’s an impressive yet simple dish perfect for any occasion.

Ingredients

  • Boneless, Skinless Chicken Breasts
  • Fresh Mushrooms (cremini or button, or shiitake)
  • Aromatics (Onion & Garlic)
  • Fresh Spinach
  • Low-Fat Cream Cheese or Ricotta
  • Parmesan Cheese (Optional)
  • Fresh Thyme
  • Fresh Parsley
  • Chicken or Vegetable Broth
  • Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • Onion Powder (Optional)
  • Garlic Powder (Optional)
  • Smoked Paprika (Optional)

Instructions

  1. Prepare the Chicken Breasts: Place each boneless, skinless chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, almost but not all the way through, creating a ‘butterfly’ shape. Open it up like a book. Then, place the butterflied chicken between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken to an even thickness of about ½ inch. Season both sides generously with salt and freshly ground black pepper.
  2. Make the Mushroom Stuffing: Heat a tablespoon of olive oil in a large skillet over medium heat. Add your finely diced onion (or shallots) and sauté for 3-4 minutes until softened and translucent. Next, stir in the minced garlic and cook for another minute until fragrant. Now, add your sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown. If using fresh spinach, add it to the skillet now and cook until it’s wilted down, which usually takes only 1-2 minutes. Pour in about ¼ cup of chicken or vegetable broth and scrape up any browned bits from the bottom of the pan. Remove the skillet from the heat and let the mixture cool slightly.
  3. Combine the Stuffing Ingredients: In a medium bowl, combine the cooled mushroom and spinach mixture with your low-fat cream cheese (or ricotta), chopped fresh herbs (thyme, parsley), and the optional Parmesan cheese or nutritional yeast. Mix everything thoroughly until well combined. Taste and adjust seasonings, adding more salt and pepper if needed.
  4. Stuff and Roll the Chicken: Lay a pounded chicken breast flat. Spoon about 2-3 tablespoons of the mushroom stuffing onto one half of the chicken breast, leaving a small border around the edges. Carefully fold the other half of the chicken over the stuffing. Gently press down to seal the edges as much as possible. If you find the stuffing is trying to escape, you can either secure the edges with a few toothpicks or tie the chicken with kitchen twine at regular intervals to hold its shape. Repeat with the remaining chicken breasts.
  5. Sear the Chicken: Heat another tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until beautifully golden brown.
  6. Bake to Perfection: Once seared, transfer the oven-safe skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 18-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
  7. Rest and Serve: Once baked, remove the skillet from the oven. Carefully transfer the chicken breasts to a cutting board, remove any toothpicks or twine, and tent them loosely with foil. Let them rest for 5-10 minutes. Slice and serve immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator.
  • Reheat in the oven for the best texture.

Nutrition

Find it online: https://quizsavor.com/healthy-mushroom-stuffed-chicken/

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