Name: Mushroom-Stuffed Chicken Breast
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Garlic powder - 1 tablespoon; Onion Powder - 1 tablespoon; Ground paprika - 1 ½ teaspoons; Olive oil, divided - 3 tablespoons; Onions, chopped - 2 medium; Garlic, minced - 6 cloves; Sliced mushrooms, drained and chopped - 1 ½ (8 ounce) cans; Salt to taste - 1 ½ (8 ounce) cans; Dry white wine - 2 tablespoons; Dried parsley, or to taste - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Dry bread crumbs, or as needed - 2 tablespoons; Skinless, boneless chicken breast halves - 5 (5 ounce); Condensed cream of mushroom soup - 1 (10.5 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Stuffed Chicken Breast

1. Garlic powder - 1 tablespoon

2. Onion Powder - 1 tablespoon

3. Ground paprika - 1 ½ teaspoons

4. Olive oil, divided - 3 tablespoons

5. Onions, chopped - 2 medium

6. Garlic, minced - 6 cloves

7. Sliced mushrooms, drained and chopped - 1 ½ (8 ounce) cans

8. Salt to taste - 1 ½ (8 ounce) cans

9. Dry white wine - 2 tablespoons

10. Dried parsley, or to taste - ½ teaspoon

11. Ground black pepper to taste - ½ teaspoon

12. Dry bread crumbs, or as needed - 2 tablespoons

13. Skinless, boneless chicken breast halves - 5 (5 ounce)

14. Condensed cream of mushroom soup - 1 (10.5 ounce) can

How to cook deliciously - Mushroom-Stuffed Chicken Breast

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.

2. Stage

Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.

3. Stage

Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.

4. Stage

Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.

5. Stage

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.

6. Stage

Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.

7. Stage

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).