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Boneless chicken breasts are rolled around a savory mushroom filling, ham, and Havarti-pepper cheese, then wrapped in bacon and This is my Mushroom Melt Stuffed Chicken. Ingredients: Stuffing= sliced raw turnip greens, honey, minced garlic, Himalayan black salt, black pepper, brown sugar, olive oil. Great recipe for Munster Mushroom-Stuffed Chicken Breasts.
To begin with this recipe, we must first prepare a few components. You can cook munster mushroom-stuffed chicken breasts using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Munster Mushroom-Stuffed Chicken Breasts:
- Prepare 4 boneless, skinless chicken breasts
- Take 1 1/2 cup Panko breadcrumbs
- Prepare 4 tsp olive oil, divided
- Get 4 green onions, sliced
- Prepare 8 oz mushrooms, sliced
- Make ready 1/2 tsp dried thyme
- Get 1 clove garlic (large), minced
- Prepare 1/2 cup Munster cheese, shredded
- Make ready 3/4 tsp salt, divided
- Prepare 1/2 tsp ground black pepper
- Get 1/4 cup all-purpose flour
- Make ready 2 large eggs
Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken. Place chicken on a broiler pan; top with cheese. Garlic Butter Mushroom Stuffed Chicken is a wonderful dinner the whole family will be raving over! Tender, juicy chicken breasts stuffed with mozzarella and Parmesan cheeses and sautéed mushrooms then nestled in a creamy sauce-your tastebuds will be dancing!
Instructions to make Munster Mushroom-Stuffed Chicken Breasts:
- In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil. Add the green onions and mushrooms and saute for 10 minutes, stirring frequently. Add the thyme and garlic and saute for 3 more minutes. Remove from heat. Stir in 1/4 teaspoon of the salt and the pepper and the cheese. Set aside.
- Cut a horizontal slit in each of the chicken breasts, creating a pocket. Do not cut all the way through. Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts.
- Line a baking sheet with parchment paper and set it aside.
- Make a "dredging assembly line". Place the flour in a shallow container or on a plate. Next, place the beaten eggs in a shallow bowl. Then place the breadcrumbs on a dinner plate. Set an empty plate after the breadcrumbs.
- Carefully working with one chicken breast at a time, holding securely so the stuffing doesn't come out, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side.
- Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts.
- Heat oven to 350°F.
- Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature.
- Carefully set the dredged, stuffed chicken breasts in the skillet. (Work with one or two at a time. Don't crowd the skillet.) Allow the chicken to saute for about 5 minutes, carefully flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side.
- After chicken is nicely browned on both sides, transfer it to the baking sheet. Repeat browning process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 20-25 minutes, or until chicken is cooked through.
These Cheesy Mushroom Stuffed Chicken Breasts look pretty fancy and taste down right amazing. And there'e not one thing complicated or fussy about this keto chicken breast recipe! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life. Dip chicken into eggs, then place in bag and shake to coat.
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