Ingredients

For the Chicken:

• Chicken breast: 800 g (28 oz)
• Black pepper: 2 g (0.1 oz)
• Salt: 4 g (0.1 oz)

For the Coating:

• Eggs: 2 pcs
• Flour: 100 g (3.5 oz)
• Bread crumbs: 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)

For the Filling:

• Mushrooms: 250 g (8.8 oz), finely chopped
• Processed cheese: 3 pcs, cubed
• Cheese: 70 g (2.5 oz), grated

For Cooking:

• Butter: 40 g (1.4 oz)
• Onion: 4 pcs, finely chopped
• Garlic: 2 cloves, minced
• Tomato sauce: 200 g (7.1 oz)
• Brown sugar: 5 g (0.2 oz)
• Salt: 3 g (0.1 oz)
• Black pepper: 2 g (0.1 oz)

Steps

Step 1: Prepare the Chicken

1. Butterfly the Chicken:
   • Slice each chicken breast horizontally, leaving one edge intact to create a pocket for the filling.
   • Season both sides with salt and black pepper, and set aside.

Step 2: Make the Filling

1. Cook the Mushrooms:
   • In a skillet, melt half the butter over medium heat. Add the finely chopped mushrooms and sauté until softened, about 5 minutes.
2. Add Cheese:
   • Stir in the processed cheese cubes and grated cheese. Cook until the mixture is creamy and well-combined.
   • Remove from heat and let it cool slightly.
3. Fill the Chicken:
   • Spoon the mushroom and cheese mixture into each chicken pocket. Secure the edges with toothpicks to prevent the filling from leaking during cooking.

Step 3: Coat the Chicken

1. Prepare the Breading Stations:
   • In one bowl, whisk the eggs with a pinch of salt.
   • Place the flour in a second bowl, and in a third bowl, mix breadcrumbs with black pepper, sweet paprika, and granulated garlic.
2. Bread the Chicken:
   • Dredge each stuffed chicken breast in flour, then dip it into the beaten eggs, and finally coat it with the seasoned breadcrumbs.

Step 4: Cook the Chicken

1. Pan-Fry:
   • Heat the remaining butter in a large skillet over medium heat. Fry the breaded chicken until golden brown on each side, about 3–4 minutes per side.
2. Prepare the Sauce:
   • In the same skillet, sauté the finely chopped onions and minced garlic until fragrant.
   • Add the tomato sauce, brown sugar, salt, and black pepper. Simmer for 5–7 minutes, allowing the flavors to meld.
3. Bake:
   • Preheat your oven to 180°C (350°F). Transfer the fried chicken to an oven-safe dish, pour the tomato sauce over it, and bake for 15–20 minutes to finish cooking the chicken and melt the filling.

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Yield and Calories

• Servings: 4 servings
• Calories per Serving: ~400 kcal

Why This Recipe Is Timeless

Stuffed chicken breasts have been a beloved dish for decades due to their versatility and indulgent flavor profile. This particular recipe takes it a step further by incorporating a creamy mushroom and cheese filling that pairs perfectly with the crispy coating and rich tomato sauce.

It’s a dish that can be adapted to suit any occasion or taste. Swap out the filling with spinach and feta, or add a spicy kick to the sauce with chili flakes. Its timeless appeal lies in its ability to transform everyday ingredients into a meal that feels special and luxurious.

Nutrition Facts (per serving)

• Calories: ~400 kcal
• Fat: 20 g
• Carbohydrates: 20 g
• Protein: 35 g
• Fiber: 2 g
• Sugar: 5 g

FAQs

1. Can I use a different filling for the chicken?
Absolutely! You can substitute the mushroom and cheese filling with spinach, sun-dried tomatoes, or ricotta cheese for a different flavor profile.

2. Can I make this dish ahead of time?
Yes, you can prepare and bread the stuffed chicken breasts ahead of time. Store them in the refrigerator for up to 24 hours before frying and baking.

3. What sides pair well with this dish?
Mashed potatoes, steamed vegetables, or a simple green salad make excellent accompaniments.

4. Can I bake the chicken instead of frying it?
Yes, for a healthier option, bake the breaded chicken in a preheated oven at 200°C (400°F) for 25–30 minutes, flipping halfway through.

Tips for Success

1. Ensure the Chicken Is Sealed: Secure the edges with toothpicks to prevent the filling from leaking during cooking.
2. Double Coat for Extra Crispiness: For an ultra-crispy crust, dip the chicken in egg and breadcrumbs twice.
3. Monitor the Sauce: Stir the tomato sauce frequently to prevent it from sticking or burning.
4. Let the Chicken Rest: After baking, let the chicken rest for a few minutes to allow the juices to redistribute.

Storage Tips

• Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Reheat in the oven or microwave.
• Freezer: Freeze uncooked, breaded chicken for up to 2 months. Thaw overnight in the fridge before frying and baking.

Conclusion

Stuffed Chicken Breasts with Mushroom and Cheese Filling are a true celebration of flavor, texture, and creativity. The crispy breaded exterior encases a creamy, cheesy filling that perfectly complements the tender chicken. The rich tomato sauce adds a tangy, slightly sweet finish, tying all the elements together in a dish that feels both indulgent and wholesome.

This recipe stands the test of time because it combines classic flavors with the versatility to suit any palate. Whether you’re serving it at a dinner party or a weeknight meal, it’s guaranteed to be a crowd-pleaser.

Cooking this dish is more than just a task—it’s an experience. From stuffing and breading the chicken to simmering the sauce, every step is a reminder of the magic of home cooking. Gather your ingredients, roll up your sleeves, and bring this timeless recipe to life in your kitchen. With every bite, you’ll be reminded of why stuffed chicken breasts remain a beloved classic across generations.