Munster Mushroom-Stuffed Chicken Breasts
Munster Mushroom-Stuffed Chicken Breasts

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, munster mushroom-stuffed chicken breasts. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Topped each chix breast with sauteed mushrooms and topped with cheese sliced (if the cheese is on top of the mushrooms it holds them in place). No dry and boring chicken breasts here! Made with simply seasoned chicken breast cutlets and a light mushroom sauce with garlic, and green onions.

Munster Mushroom-Stuffed Chicken Breasts is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Munster Mushroom-Stuffed Chicken Breasts is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook munster mushroom-stuffed chicken breasts using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Munster Mushroom-Stuffed Chicken Breasts:
  1. Take 4 boneless, skinless chicken breasts
  2. Prepare 1 1/2 cup Panko breadcrumbs
  3. Get 4 tsp olive oil, divided
  4. Take 4 green onions, sliced
  5. Get 8 oz mushrooms, sliced
  6. Prepare 1/2 tsp dried thyme
  7. Make ready 1 clove garlic (large), minced
  8. Make ready 1/2 cup Munster cheese, shredded
  9. Prepare 3/4 tsp salt, divided
  10. Take 1/2 tsp ground black pepper
  11. Take 1/4 cup all-purpose flour
  12. Take 2 large eggs

These are great with sweet cornbread and your favorite style of rice! Spinach and Mushroom Stuffed Chicken Breasts. Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) Great recipe for Munster Mushroom-Stuffed Chicken Breasts. This chicken is SO moist and flavorful, perfectly seasoned.

Steps to make Munster Mushroom-Stuffed Chicken Breasts:
  1. In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil. Add the green onions and mushrooms and saute for 10 minutes, stirring frequently. Add the thyme and garlic and saute for 3 more minutes. Remove from heat. Stir in 1/4 teaspoon of the salt and the pepper and the cheese. Set aside.
  2. Cut a horizontal slit in each of the chicken breasts, creating a pocket. Do not cut all the way through. Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts.
  3. Line a baking sheet with parchment paper and set it aside.
  4. Make a "dredging assembly line". Place the flour in a shallow container or on a plate. Next, place the beaten eggs in a shallow bowl. Then place the breadcrumbs on a dinner plate. Set an empty plate after the breadcrumbs.
  5. Carefully working with one chicken breast at a time, holding securely so the stuffing doesn't come out, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side.
  6. Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts.
  7. Heat oven to 350°F.
  8. Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature.
  9. Carefully set the dredged, stuffed chicken breasts in the skillet. (Work with one or two at a time. Don't crowd the skillet.) Allow the chicken to saute for about 5 minutes, carefully flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side.
  10. After chicken is nicely browned on both sides, transfer it to the baking sheet. Repeat browning process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 20-25 minutes, or until chicken is cooked through.

My very favorite way to serve, and eat, chicken. It's easy to prepare and "fancy" enough for company. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. In a shallow bowl, whisk egg and milk.

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