Mushroom, Bacon and Cheese Stuffed Chicken Breasts

Would you believe me if I told you stuffed chicken was something you could make during the week?

Stuffed Chicken Breast 

I would not have believed you until now.  This is the perfect make ahead dinner, just get the chicken breasts stuffed and trussed and stash in the fridge for dinner up to two days ahead.  If you are like me, and you do not plan ahead that well, this dish is also easy to make from start to finish.   

Stuffed Chicken Breast 

The best part of this dish is how moist the chicken is.  The filling helps, being moist from the mushrooms, onions, bacon and cheese, but the cooking method, braising, also contributes to the tender, moist chicken.  

Mushroom, Bacon and Cheese Stuffed Chicken Breasts     Serves 4

4 chicken breasts, trimmed of visible fat
2 teaspoons olive oil
4 ounces crimini mushrooms, sliced
1/2 cup diced onion, yellow or white
2 cloves garlic, chopped
2 slices of bacon, cooked crisp and chopped
1 1/2 cups shredded Italian cheese (I used half mozzarella and half provolone)
1 tablespoon olive oil
1/2 teaspoon kosher salt
Fresh cracked pepper
1/4 cup bread crumbs
1 1/2 cups chicken stock
1 tablespoon butter
1 tablespoon cream
1 teaspoon lemon juice

Stuffed Chicken BreastStuffed Chicken Breast

Butterfly the chicken breasts, then pound them out to 1/4″ thick.  Set aside.

   Stuffed Chicken BreastStuffed Chicken Breast

In a non-stick skillet heat the olive oil until it begins to shimmer.  Add the mushroom in a single layer and allow to brown on each side, about five minutes.

  Stuffed Chicken BreastStuffed Chicken BreastStuffed Chicken Breast

Add the diced onion and cook until it is beginning to soften.  Add the chopped garlic and bacon and cook for thirty seconds.  Turn off the heat and allow to cool slightly.

Stuffed Chicken Breast Stuffed Chicken Breast 

In a food processor combine the mushroom mixture with the breadcrumbs and mix until the mixture forms a rough paste.  Stir in the cheese.  Spread 1/4 of the filling on each chicken breast, leaving a 1/2″ border on all sides.  Roll the breast gently, making sure not to squeeze out the filling, and tie with butchers twine.

Stuffed Chicken Breast Stuffed Chicken Breast 

Using the same skillet as before heat the tablespoon of olive oil over medium heat until it shimmers.  While it heats season the chicken with the salt and fresh pepper.  Brown the chicken on all sides then reduce the heat to medium low and add the chicken stock to the pan.  Cover with a lid and let cook for 25 to thirty minutes.  The chicken is done when the stuffing reaches an internal temperature of 160 F.

Remove the chicken from the pan and tent with a double layer of foil.  Reduce the broth to 1/2 cup.  Add the butter, cream, and lemon juice.  Bring to a simmer then strain into a bowl for service.

Stuffed Chicken Breast 

Slice the chicken and drizzle with the sauce.  Devour.

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Looks awesome!! I love anything stuffed chicken. Yummy!!!

  • Mmm… These look delicious! I will have to add them to the menu soon. I love stuffed chicken.

  • Ana

    This is a masterpiece, congratulations!!!!!!!

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  • Kim

    This was wonderful. I did not strain the juices as the bits of stuffing looked wonderful and I didn’t reduce as much due to feeding country folks who wanted gravy with some rice. . .but we LOVED it!

  • Mam

    Hey, actually trying out the dish right now as we speak and i tasted the stuffing and it is good, i cant wait for the finished product, Im thinking so white rice and maybe a veggie side, or a Salad and some homemade mac and cheese. YUM!

  • Kristin

    I made this tonight after finding it bc it was exactly what I was looking for. My boyfriend and I both give this recipe 5 out of 5 stars! It was delicious and expanded my culinary experience as I had never made rolled or stuffed chicken breasts before. It didn’t use too many dishes, either. Great recipe, made it as is with a side of green beans. And my boyfriend said it was worthy of MasterChef.

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