Stuffed Chicken Breast

  • serves 0


31 Ratings
Directions for: Stuffed Chicken Breast


1 8 oz chicken breast

4 sliced button mushrooms

1 Tbsp finely diced white onion

½ tsp finely chopped garlic

1 tsp chopped parsley

1 tsp chopped thyme

1 Tbsp goat cheese


1. Between 2 layers of plastic wrap pound the chicken breast to about ½ an inch thick.

2. In a sauté pan over medium heat, sauté mushrooms & onions with a little bit of olive oil for about 5 minutes until golden brown. Add garlic and cook for 4 more minutes, then refrigerate.

3. Take the stuffing out of the fridge and add in the fresh herbs and season well with salt and pepper.

4. On 2 layers of plastic wrap lay out chicken flesh side up, season with salt and pepper, and spread filling evenly about 1/8 inch thick.

5. Then using the plastic wrap, roll the chicken breast tightly in a pinwheel style to obtain a long tight log. Tie knots at the ends of the plastic wrap to secure and refrigerate for 1 hour.

6. In a pot of barley simmering water, drop chicken in for about 8 minutes and then let cool for about 4 minutes until they are easy to handle. Take chicken out of the plastic wrap.

7. In a sauté pan over medium heat with a little vegetable oil, sauté the chicken and roll evenly on all sides which is about 6 minutes of cooking.

8. When fully cooked, slice the chicken in medallions and serve.

See more: Chicken, Poultry, Main, Dinner, Lunch, Mushrooms


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