Mushroom Stuffed Chicken Breasts

PREP TIME: 30 MIN
COOK TIME: 1 HOUR
TOTAL TIME: 1 H & 30 M

These mushroom stuffed chicken breasts are great for a night you want to do something a little fancier than normal. Depending on they size of chicken breasts you can serve two people per breast.

INGREDIENTS

Here’s all the goodies you will need to make Mushroom Stuffed Chicken Breasts.

For the stuffing

• 1 tbls ghee

• 1 onion, diced finely

• 8 oz sliced portobello mushroom

• 4 tbls chopped parsley (reserve 1 tsp for garnish)

• 3 oz goat mozzarella, grated

For the sauce

• 2 tbls Worcestershire sauce

• 2 tbls coconut aminos

• 1 tsp minced garlic

For the chicken breasts

• 4 trimmed chicken breasts

• 3 tbls olive oil

• iodized sea salt

• pepper coarse

• 12+ toothpicks, submerged in water

INSTRUCTIONS

Here’s how to make Mushroom Stuffed Chicken Breasts at home.

For the sauce

1. In a glass measuring cup mix the Worcestershire sauce, coconut aminos, and minced garlic

For the stuffing

1. In a medium sized skillet, over low heat, melt ghee

2. Once skillet is hot add onions and allow to sauté for 4 minutes, stirring with a wooden spoon occasionally

3. Add mushrooms and sauté for 4 minutes, stirring occasionally

4. Add parsley, sauté for 1 minute

5. Add half of the sauce to the pan and cook for 1 minute

6. Remove pan from heat.

7. Prepare chicken breasts

For the chicken breasts

1. Preheat oven to 350° F

2. Line baking sheet with parchment paper

3. On a cutting board, starting with the thicker side of the chicken breasts cut a pockets in middle of the breast, careful not to cut a hole in the chicken or cut too high. You want to create a true pocket with 3 sides connect. Place the pocketed chicken breast on the prepared baking sheet

4. Wash hands, cutting board, work area, and knife

5. Once the stuffing pan has cooled, add the mozzarella into sauté mushroom mixture.

6. Prepare your work surface to stuff the chicken breasts by having the olive oil with the lid off, salt/pepper opened, presoaked toothpicks out of water, and sauté mixture all placed next to the baking sheet with the pocketed chicken breasts.

7. Using the one clean hand, one dirty hand technique. With the clean hand- pour the olive oil on each of the chicken breasts, with the dirty hand- rub olive oil on both sides and inside the pocket of chicken breasts. Then with the clean hand- sprinkle both sides of chicken liberally with salt and pepper using the dirty hand to flip the breasts over.

8. Spoon in the sautéed mushroom mixture into each of the pockets. Then using 3 toothpicks per breast to close the pockets

9. Bake for 35 minutes.

10. Carefully remove the toothpicks from each breast. Using a pastry brush, coat the outside of the chicken breasts with the remaining sauce and return baking sheet to oven for 10 more minutes

11. Garnish with reserved parsley (if using)

Here’s the Recipe…

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Mushroom Stuffed Chicken Breasts

Yield: 4-8

Author: Lectin Free Wife

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

These mushroom stuffed chicken breasts are great for a night you want to do something a little fancier than normal. Depending on they size of chicken breasts you can serve two people per breast.

Ingredients

For the stuffing

• 1 tbls ghee
• 1 onion, diced finely
• 8 oz sliced portobello mushroom
• 4 tbls chopped parsley (reserve 1 tsp for garnish)
• 3 oz goat mozzarella, grated

For the sauce

• 2 tbls Worcestershire sauce
• 2 tbls coconut aminos
• 1 tsp minced garlic

For the chicken breasts

• 4 trimmed chicken breasts
• 3 tbls olive oil
• iodized sea salt
• pepper coarse
• 12+ toothpicks, submerged in water

Instructions

For the sauce

1. In a glass measuring cup mix the Worcestershire sauce, coconut aminos, and minced garlic

For the stuffing

1. In a medium sized skillet, over low heat, melt ghee
2. Once skillet is hot add onions and allow to sauté for 4 minutes, stirring with a wooden spoon occasionally
3. Add mushrooms and sauté for 4 minutes, stirring occasionally 
4. Add parsley, sauté for 1 minute
5. Add half of the sauce to the pan and cook for 1 minute
6. Remove pan from heat. 
7. Prepare chicken breasts 

For the chicken breasts

1. Preheat oven to 350° F
2. Line baking sheet with parchment paper
3. On a cutting board, starting with the thicker side of the chicken breasts cut a pockets in middle of the breast, careful not to cut a hole in the chicken or cut too high.  You want to create a true pocket with 3 sides connect. Place the pocketed chicken breast on the prepared baking sheet
4. Wash hands, cutting board, work area, and knife 
5. Once the stuffing pan has cooled, add the mozzarella into sauté mushroom mixture.
6. Prepare your work surface to stuff the chicken breasts by having the olive oil with the lid off, salt/pepper opened, presoaked toothpicks out of water, and sauté mixture all placed next to the baking sheet with the pocketed chicken breasts.
7. Using the one clean hand, one dirty hand technique. With the clean hand- pour the olive oil on each of the chicken breasts, with the dirty hand- rub olive oil on both sides and inside the pocket of chicken breasts. Then with the clean hand- sprinkle both sides of chicken liberally with salt and pepper using the dirty hand to flip the breasts over. 
8. Spoon in the sautéed mushroom mixture into each of the pockets. Then using 3 toothpicks per breast to close the pockets
9. Bake for 35 minutes. 
10. Carefully remove the toothpicks from each breast. Using a pastry brush, coat the outside of the chicken breasts with the remaining sauce and return baking sheet to oven for 10 more minutes 
11. Garnish with reserved parsley (if using)