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Portabella Mushroom and Cheese Stuffed Chicken Breasts
Kathie Clane

Portabella Mushroom and Cheese Stuffed Chicken Breasts

Tender chicken breasts stuffed with savory portabella mushrooms and melted cheese for a rich, flavorful meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup portabella mushrooms finely chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 tablespoon butter for baking

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Butterfly the chicken breasts, cutting them horizontally, but not all the way through, creating a pocket for the filling.
  3. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, and sauté for 5-7 minutes until mushrooms are soft and any moisture evaporates.
  4. Remove from heat and mix in mozzarella, Parmesan, parsley, oregano, salt, and pepper.
  5. Stuff each chicken breast with the mushroom mixture, then secure with toothpicks if necessary.
  6. Heat a skillet over medium-high heat and sear both sides of the chicken breasts until golden brown (about 2-3 minutes per side).
  7. Transfer the chicken to a baking dish and add a small pat of butter on top of each breast.
  8. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the chicken rest for 5 minutes before serving.

Notes

  • Feel free to experiment with different types of cheese, such as cheddar or gouda, for a unique twist.
  • If you prefer a lighter version, use a lower-fat cheese and skip the searing step.