Friday, 19 December 2014

Mushroom Stuffed Chicken

stuffed chicken
Mushroom Stuffed Chicken

Imagine yourself eating a crusty and moist chicken, stuffed with an extremely tasty mushroom and cheese mixture.... YUM... The good news is that you don't have to keep imagining it, you can prepare this appetizing meal for your family tonight. :)
To make it extra special, the mushrooms are previously sauteed and deglazed with red wine. They are latter stuffed into chicken schnitzels which are then breaded, lightly pan fried and finally baked to complete the cooking process. Super convenient, you can prepare them ahead of time (until the breading process) and keep them in the fridge until you are ready to cook.
The end result is a impressive and flavorful dish, that will tell your family and guests that you spent hours laboring in the kitchen when it is actually pretty simple to make.
stuffed chicken
Mushroom Stuffed Chiken
Preparation time: 1 hr
Yield: 3 / 4 pieces
Level: Easy - Medium

  • 500g Chicken breasts (cut into schnitzel filet)
  • 100g Cremini Mushrooms (finely chopped)
  • 2 tbsp Onion (finely chopped)
  • 1 small Garlic clove
  • 1 tbsp Fresh thyme
  • 1/3 cup Red wine
  • 1 tbsp of Butter
  • 1 tbsp of Bacon (chopped)
  • 1 tbsp of All purpose flour
  • 4 tbsp of Shredded cheese (Gouda)
  • Salt and Pepper to taste
  • 3 tbsp of Vegetable Oil
  • Tooth pick (for securing the filling)
For the Breading
  • 1 cup of bread crumbs
  • 1 cup of flour
  • 1 egg
In a small skillet, cook the butter and bacon together. When the butter melts, add the mushrooms and onions and saute them until the onion become translucent. Add the garlic and cook for a couple of more minutes.
The 1 tbsp of flour goes in, let it incorporate into the mixture and then deglaze the pan with the red wine. The wine will reduce and with the help of the flour, the mixture will thicken up. Finally season with salt, pepper and fresh thyme. Set it aside to cool.

Preheat your oven to 350 F (175 C) and prepare your breading station. To do so, line up three containers and have one large plate nearby. Each of the containers will contain one of the breading components, so one for the flour, one for the egg (beaten) and one for the bread crumbs.

To assemble the stuffed chicken, lay the filets on a chopping board and season them with salt and pepper. Add 1 to 2 tbsp of stuffing and 1 tbsp of cheese in the middle of the fillets, egg brush the edges of each filet, fold it so you have now stuffed chicken pockets and secure the edges with tooth picks.

Coat each Mushroom Stuffed Chicken with the flour, then dip them in the beaten egg and finally coat them with bread crumbs. Place them on the plate you've set near by.

Heat the 3 tbsp of vegetable oil in a large skillet to high. Brown all sides of the now bread coated stuffed chickens. Place them on a baking sheet and cook them in the oven for another 20 minutes.

Remove them from the oven. I suggest you waiting about 10 minutes before you dig into them. :)

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