Mushroom Stuffed Chicken Recipe
Chicken dishes are among the staples of every kitchen thanks to their practicality and satisfying nature. Baked recipes in particular not only offer a healthier option, but also add an element of surprise to the table with their flavorful fillings. Today’s recipe is exactly that: oven-baked chicken rolls, beautifully golden on the outside and generously filled with savory mushrooms.
What makes this recipe truly special is that it looks elegant on the plate while being quite simple to prepare. If you’re somewhat experienced in the kitchen, don’t let the idea of butterflying and filling the chicken breasts intimidate you. With a bit of attention and a sharp knife, you can easily get through this step. Using a meat mallet to flatten the chicken not only shortens the cooking time but also makes it easier to roll up.
The filling of mushrooms and red peppers creates a perfect balance of flavors. When the mushrooms are sautéed until they release and reabsorb their juices, their taste becomes more intense, and they won’t make the chicken soggy during baking. The slight sweetness and vibrant color of the red pepper also add an appealing touch to the final presentation.
You can click here to watch the video where I show how to butterfly and flatten chicken breasts.
One of the key points of this recipe is baking the chicken rolls on the grill setting. This method ensures the outside turns beautifully golden while keeping the inside juicy and tender. Brushing the tops with a little olive oil before baking makes a big difference in both flavor and appearance.
If you’re hosting guests or looking for something a little different for a weekend meal, this recipe is a fantastic option. It pairs wonderfully with rice, hummus, or a fresh green salad.
Simple yet impressive, this recipe is sure to inspire those who enjoy trying new things in the kitchen and are ready to take a step beyond the usual chicken dishes. Wishing you all a delicious experience.
Enjoy the recipe...
Ingredients
- 6 chicken breast,
- 3 teaspoons olive oil,
- Salt,
- Pepper,
Filling;
- 400 gr. mushrooms,
- 1 red pepper,
- 3 tablespoons olive oil,
- Black pepper,
- Salt.
Preparation
- For the filling heat the olive oil in a pan,
- Add the finely chopped pepper and stir,
- Now add the mushrooms cut into short strips and cook until softened,
- Add the salt and remove from heat,
- To butterfly the chicken breast; with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast, carefully slice the breast in half widthwise almost to the other edge, keep that edge intact and open the breast along the "fold",
- Place the chicken breast in a plastic zip-lock bag and pound using a heavy canning jar or using a mallet,
- Repeat for all the other chicken breasts,
- Sprinkle salt and pepper on both sides,
- Place some of the mushroom filling on top of the chicken breast and roll,
- Place the rolled chicken breasts on a greased baking dish, and brush with oil,
- Bake in the grill setting of the oven at 200 degrees celsius until golden.
Bon appétit...