Some posts require few words as the dish is so darn easy to make. Tonight's post is one of those dishes. The only critique that I have on my own dish is next time, I'm adding more mushroom sauce to middle because that stuff is goooood.
Prep Time: 15 Minutes
Cooking Time: 35 Minutes
4 boneless, skinless Chicken Breasts
1 tablespoon Olive Oil, plus a drizzle
12 ounces White American or Baby Bella Mushrooms (or a mixture), cleaned and sliced
1 teaspoon dried Thyme
1 container Philadelphia® Brand Savory Garlic Cooking Cream*
2 Eggs, beaten
1 cup Panko Bread Crumbs
2 Tablespoons Grill Seasoning for Chicken (I used Weber Canadian Seasoning*)
Other: Toothpicks for securing chicken stuffing.
Preheat oven to 350 degrees.
Cut a pocket into the side of each chicken breast, careful not to cut all the way through (creates a pocket).
Sauté mushrooms in olive oil. Toss in thyme, and let cook for three-five minutes until mushrooms are nice and golden and the thyme is aromatic.
Stir in cooking cream.
Remove mixture from heat and let cool.
Stuff each chicken breast with equal amounts of the mixture.
Secure each piece of chicken with several toothpicks to seal pockets.
Add grill seasoning to Panko Bread crumbs. Dip chicken in eggs and then roll in the Panko mixture.
Drizzle chicken with a little olive oil. Bake for 35 minutes. If the Panko isn't browned enough for you, you can turn up the broiler for a few minutes to finish this dish.
*No product was supplied to blogger and not a paid endorsement.
This chicken goes great with marinated Asparagus, Artichoke Hearts and Heart of Palm.
The dressing is simply the juice of one large lemon, 1/4 cup of olive oil, 1/8 teaspoon anchovy paste, a drizzle of honey, vegetable seasoning and black pepper to taste
|Garlic and Mushroom Stuffed Chicken|