Mushroom Stuffed Chicken

Well, I am already behind. I think I over estimated myself thinking I could cook and blog a recipe every week. Now, I am shooting for a recipe every two weeks. Life is just too busy.

I am always looking for a good chicken recipe. If you know me, you know that I am a condiment queen. I practically eat food to be able to enjoy the sauces and condiments that go with them. Haha. That being said, I like chicken to have some type of sauce to spice it up. This recipe is so delicious that it needs no sauce. Somehow, the chicken stays moist and the mushroom/cheese/thyme mixture creates a delicious flavor that requires nothing else.

Yes, I made another mushroom recipe. We do love mushrooms. So, for you non-mushroom lovers, Mom, I am sorry.

Ingredients: Pam, green onions, thyme, garlic, mushrooms, bread, chicken, flour, eggs, mozzarella, olive oil, salt & pepper. Preheated oven: 350.

I started by cooking the mushrooms and green onions in a skillet coated with Pam. Cooked until they were a beautiful golden brown color.

Then add in the garlic and thyme. Yum. The aroma from the thyme fills the room. I set the pan off to the side to let it cool a little. Then I added in the mozzarella. Of course I added more than called for.

Next, I made the breadcrumbs. The recipe called for 2 slices of white bread. We don't eat white bread, so last time I used wheat bread and this time I used 2 left over rolls from a previous dinner. Both tasted delicious and I don't really think it matters what type of bread, white or wheat, that you use. Anyhow, I used my very handy, small Cuisinart food processor. The perfect size for 2 dinner rolls.

Then, I cut pockets into the chicken breasts. I made them as deep as I could, so they would hold more mushroom goodness.

Of course it's not cooking at my house without this.....

At this point, I chose to venture away from the recipe. The recipe says to stuff the chicken breasts with the mushroom mixture, then bread, and brown in the skillet. I did this the first time. It was a mess trying to bread the stuffed chicken and then brown it without all of the stuffing falling out. Therefore, I breaded and browned the chicken first and then stuffed it. I don't see why it would matter to stuff it first.

In a large skillet heat the olive oil. Meanwhile, get 3 shallow dishes, I chose small plates. In the first, put the 1/4 cup of flour. In the second, put 2 eggs slightly beaten. In the third, put the fresh breadcrumbs. Coat the chicken in that order: flour, eggs, bread. 

Put into a hot skillet and brown on both sides until you see that crispy golden brown.

After the chicken has browned on both side, put them on a cookie sheet and stuff with the mushroom mixture.

(Yes, mine are overstuffed. Our leftovers usually sit in the fridge uneaten, so I figured I would overstuff them rather than make another breast or two.) Then put into the oven for 15 mins.

I served this with fresh sauted spinach and a side of farfella pasta with light alfredo sauce.
Ryan said "it is suprisingly moist after being cooked twice." Hehe. Yes he is quite the critic, I think I make him watch way too much Food Network. Carter said "mmmm!"

Hope you enjoy this one!

Here is the recipe from http://www.myrecipes.com/.

Ingredients 

• 2 (1-ounce) slices white bread, torn
• Cooking spray
• 1/4 cup chopped green onions
• 8 ounces presliced mushrooms
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided 
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/4 cup all-purpose flour 
• 2 large eggs, lightly beaten 
• 1 tablespoon olive oil

Preparation

1. 1. Preheat oven to 350°.
2. 2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
3. 3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. 4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
5. 5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.