I’ve been in love with mushrooms lately. For a while I convinced myself that I wasn’t a mushroom fan, but I totally flip-flopped and can’t get enough of them now. The original recipe (cooking light mag) called for breading the chicken, but frankly, I just didn’t feel like dirtying the 3 extra dishes. Instead I pan seared it and finished it in the oven. Next time I’ll make a pan gravy with thyme, lemon, and stock to pour over top. Yum.
Mushroom Stuffed Chicken
serves 2 / adapted from cooking light magazine
Here’s what I used:
- 2 6-oz boneless, skinless chicken breasts
- 3 scallions, sliced thinly
- 4 ounces baby bella mushrooms, sliced
- 1 garlic clove, grated or minced
- 1 tbsp minced fresh thyme leaves
- 1 ounce (1/4 cup) shredded part-skim mozzarella cheese
- salt and pepper
- 2 tsp olive oil
Here’s what I did:
- Preheat oven to 350.
- Heat a large cast-iron skillet over medium heat. When hot, spray with cooking spray and saute the scallion and mushrooms together for about 10 minutes. Add the thyme and garlic and stir together for about 1 more minute. Season with salt and pepper, and remove to a bowl to cool for 10 minutes.
- Once cooled, stir in the cheese and set aside.
- Cut a slit through the thickest part of each chicken breast. Stuff each with the mushroom mixture and close the chicken breast up as best as possible. Use toothpicks if that’s your kind of thing. Season both sides of the chicken with salt and pepper.
- Heat the same skillet over high heat. Add the olive oil and brown chicken on both sides until a nice crust has been formed (about 2-3 minutes, depending on the size of your chicken breast). Place the pan in the oven to finish cooking, about 10-15 minutes depending on the size of your chicken. Let the chicken rest on a plate covered in foil for 5 minutes before serving.