Cheese-stuffed chicken breasts with a creamy mushroom filling is a hearty and indulgent dish that blends the tender, juicy flavor of chicken with a rich, cheesy, and savory stuffing. This dish pairs perfectly with a side of vegetables, pasta, or mashed potatoes. The combination of melted processed cheese, sautéed mushrooms, and seasoned chicken breast creates a satisfying meal that’s both easy to prepare and impressive enough for special occasions. The crispy breadcrumb coating gives the chicken a delightful texture, while the creamy filling and homemade tomato sauce bring it all together.
Full Recipe:
Ingredients
For the Chicken:
- Chicken breast: 800 g (28 oz)
- Black pepper: 2 g (0.1 oz)
- Salt: 4 g (0.1 oz)
- Mushrooms: 250 g (8.8 oz)
- Processed cheese: 3 pieces (approximately 100 g)
- Eggs: 2
- Flour: 100 g (3.5 oz)
- Breadcrumbs: 100 g (3.5 oz)
- Black pepper: 2 g (0.1 oz)
- Salt: 3 g (0.1 oz)
- Sweet paprika: 2 g (0.1 oz)
- Granulated garlic: 2 g (0.1 oz)
- Butter: 40 g (1.4 oz)
For the Tomato Sauce:
- Onion: 4 pieces (medium-sized)
- Garlic: 2 cloves (minced)
- Tomato sauce: 200 g (7.1 oz)
- Salt: 3 g (0.1 oz)
- Black pepper: 2 g (0.1 oz)
- Brown sugar: 5 g (0.2 oz)
For the Filling:
- Cheese: 70 g (2.5 oz) (grated, for stuffing)
- Cheese (extra for topping): 80 g (2.8 oz)
Steps on How to Do It
Step 1: Prepare the Filling
- Chop the mushrooms: Clean and finely chop the mushrooms into small pieces. Set aside.
- Cook the mushrooms: In a medium pan, melt half of the butter (20 g). Add the chopped mushrooms and sauté them over medium heat for about 5 minutes until they release moisture and become golden brown. Season with a pinch of salt and pepper.
- Add cheese: While the mushrooms are still warm, stir in 70 g of processed cheese until it melts and creates a creamy texture. Remove from heat and let the mixture cool.
Step 2: Prepare the Chicken
- Slice the chicken breasts: Cut the 800 g of chicken breasts in half, horizontally, creating thin fillets. If necessary, gently pound the fillets to an even thickness to ensure even cooking.
- Season the chicken: Season each chicken fillet with 2 g of black pepper and 4 g of salt on both sides.
- Stuff the chicken: Spoon a generous amount of the cooled mushroom-cheese mixture onto each fillet. Roll the chicken breast tightly around the filling, securing it with toothpicks if needed.
Step 3: Coat and Fry the Chicken
- Prepare the breading station: In separate bowls, set up the following:
- Flour bowl: Add 100 g of flour mixed with a pinch of salt and pepper.
- Egg wash: Beat the two eggs in another bowl.
- Breadcrumb mixture: Mix 100 g of breadcrumbs with 2 g of paprika, 2 g of granulated garlic, and 2 g of black pepper.
- Coat the chicken: Dip each stuffed chicken fillet first into the flour, shaking off excess, then into the egg wash, and finally into the breadcrumb mixture, ensuring it is fully coated.
- Fry the chicken: In a large skillet, heat the remaining butter and some oil over medium heat. Fry the breaded chicken breasts for about 5 minutes on each side until golden brown. Transfer the fried chicken to a baking dish.
Step 4: Prepare the Tomato Sauce
- Cook the onions and garlic: In the same pan, add more oil if necessary. Sauté the chopped onions and minced garlic over medium heat for 3-5 minutes until they are soft and translucent.
- Add tomato sauce: Stir in 200 g of tomato sauce, 5 g of brown sugar, 3 g of salt, and 2 g of black pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.
Step 5: Bake the Chicken
- Pour sauce over chicken: Pour the prepared tomato sauce over the fried stuffed chicken breasts in the baking dish.
- Add cheese: Sprinkle 80 g of grated cheese over the top of the chicken and sauce.
- Bake: Preheat the oven to 180°C (350°F). Bake the chicken for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.
Nutrition Facts (Per Serving)
(Based on 4 servings)
- Calories: 550 kcal
- Protein: 45 g
- Fat: 32 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 1200 mg
- Calcium: 300 mg
Frequently Asked Questions (FAQs)
1. Can I use a different type of cheese?
Yes! Feel free to experiment with different cheeses. Mozzarella or cheddar will also melt beautifully, adding a nice creamy texture to the filling. You can also try using feta for a tangier flavor.
2. Can I make this dish in advance?
Yes, you can prepare the chicken and stuff it with the mushroom-cheese filling ahead of time. You can store the stuffed and breaded chicken breasts in the refrigerator for up to 24 hours before frying and baking them.
3. Can I use other proteins instead of chicken?
Certainly! Turkey breast or pork tenderloin can be used as a substitute for chicken breast. Just ensure the meat is pounded thin and cooked thoroughly.
4. How do I know when the chicken is fully cooked?
You can use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F). The chicken should be fully white on the inside with no pink remaining.
5. Can I make this dish gluten-free?
Yes! You can substitute regular flour with a gluten-free flour mix and use gluten-free breadcrumbs for the coating.
Tips on How to Make the Perfect Cheese-Stuffed Chicken
- Evenly thin chicken fillets: Ensure that the chicken fillets are evenly thin to cook them consistently. Thicker areas may take longer to cook, leaving the filling at risk of oozing out.
- Secure the filling: Use toothpicks to hold the chicken rolls together while cooking, ensuring the filling doesn’t spill out during frying and baking.
- Fry for crispiness: Frying the chicken before baking gives it a crisp outer texture, enhancing the contrast with the soft filling inside.
- Experiment with spices: Feel free to customize the flavor profile by adding different spices such as thyme, oregano, or smoked paprika to the breadcrumb mixture.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: You can freeze the stuffed, breaded, and fried chicken breasts before baking. Place them on a baking tray in the freezer, then transfer to a freezer-safe bag once frozen. To cook, simply bake them from frozen at 180°C (350°F) for 30-35 minutes, or until the chicken is cooked through.
Conclusion
This Cheese-Stuffed Chicken Breast with Creamy Mushroom Filling is the perfect recipe for anyone seeking a comforting yet flavorful meal. The combination of tender chicken, savory mushrooms, and melted cheese inside a crispy coating is truly satisfying. The homemade tomato sauce adds a tangy, sweet dimension that complements the richness of the chicken. Whether you’re cooking for family or entertaining guests, this dish is sure to impress. With easy customization options and the ability to make it in advance, this recipe will quickly become a favorite in your kitchen!