Our best mushroom stuffed chicken breast - 3 recipes
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Chef Tips and Tricks
These mini cherry pies are so cute, we could eat them right up!
- Apricot, diced
- Apple, diced
- Almond Flakes
- White sugar
- Brown sugar
- Baking powder
- Egg Yolk
- Preheat the oven to 350° F.
- Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles.
- Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
- Pit the cherries, and throw into a pot.
- Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency.
- Use a spoon to fill each pie to 2/3 to the top.
- Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
- For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
- Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
- Brush with egg yolk and sprinkle with sugar.
- Bake the pies at 350° F for 25 minutes, or until golden.
- Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
Top rated Mushroom stuffed chicken breast recipes
Stuffed Chicken Breasts with Rice
Using the flat side of a wide skillet, flatten chicken breasts between plastic wrap until 6mm thick
- 8 boneless
- skinless chicken breast halves
- 4 tablespoons olive oil
- divded (1+3)
- 1 onion
- finely chopped
- 1 clove garlic
- or 1/2 teaspoon of chopped garlic
- 1 cup finely chopped sun-dried tomatoes packed in olive oil
- 1 cup chopped marinated artichoke hearts
- 1 cup crumbled feta
- 1/2 cup chopped fresh parsley
- 2 eggs
- 2 tablespoons milk
- 2 cups whole-wheat bread crumbs
- 2 cups rice
- 6 cups water
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1+1/2 cups low fat milk
25 Healthier Takes on Steak
Meat eaters: you're welcome.
Spinach and Mushroom Stuffed Chicken
Place chicken in middle of parchment paper and place second sheet over top
- 4 skinless boneless chicken breasts
- 2 sheets of parchment paper
- 1 pkg (10 oz) frozen chopped spinach
- 4 oz can of chopped mushrooms
- 1 small shallot
- 2 T butter
- 2 cloves garlic
- Salt & pepper
- 1 C part skim ricotta
- 1/2 C grated Romano
- 1/2 tso ground nutmeg
- 2 T olive oil
- Sauce -
- 2 T butter
- 2 T flour
- 1/2 C white wine
- 1 C chicken broth
10 Ways To Eat Filet Mignon Without A Fork And Knife
You can only eat filet mignon with a fork and knife, right? Wrong - these 10 delicious and original recipes call for no silverware whatsover!
Healthy Stuffed Chicken Breast
Cook the spinach according to the directions on the package, Using a food processor, finely chop the mushrooms
- 2 boneless skinless chicken breasts
- 1 pkg frozen chopped spinach
- 6-8 button mushrooms
- 4 garlic cloves
- olive oil
- 1 cup grated fresh Parmigiano-Reggiano
- 2 eggs
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon dried oregano
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