Stuffed Herbed Chicken Breasts
Recipes Chicken Main Dish Quick and Easy Seasonal cooking
Description
These stuffed chicken breasts are so good, they can be enjoyed during the holidays. They're stuffed with cheese and mushrooms and then seasoned with a variety of herbs.
Ingredients
4 boneless, skinless chicken breasts, butterflied
1 t. salt
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. paprika
1/2 t. caraway seeds
1/2 t. fennel seeds
1/4 t. white pepper
1/4 t. onion powder
1/2 c. shredded Mozzarella cheese
4 oz. white or cremini mushrooms, sliced
4 T. butter
Directions
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Preheat oven to 400 degrees F. Lightly grease a 9x13 baking dish.
Use a meat tenderizer to pound out the chicken breasts until about 1/4 inch thick.
Use a sharp knife to cut a pocket in the side of each chicken breast. Run the knife parallel to the cutting board and insert the tip of the knife into the thickest portion of the breast, continuing to cut down lengthwise. Or, ask your butcher to do this at the meat counter.
Place a pinch of cheese in the center of each chicken breast; top with sliced mushrooms; add another pinch of cheese.
Carefully roll up the chicken so that the mushrooms stay inside. Secure the edges with wooden toothpicks. Place in the prepared pan.
In a small bowl, mix together the basil, oregano, paprika, caraway, fennel, white pepper, and onion powder. Sprinkle generously over each chicken breast. Place 1 T. butter on top of each chicken breast.
Bake until chicken is cooked through to an internal temperature of 165 degrees F, about 30-40 minutes.
Serve.
4 servings.