Chicken breast stuffed with mushrooms

Ingredients for 2 servings:

• 2 chicken breast fillets, each approx. 150g
• 1 m.-sized onion(s)
• 400 g mushrooms
• 150 g cream cheese
• 150 ml cream
• some salt and pepper
• n. B. herbs
• possibly cream or milk for the sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

juicy chicken with creamy mushroom filling

First, peel the onion and dice it into small cubes. Brush the mushrooms and cut them into smaller pieces. Fry the onions in a little oil in a pan until translucent, then add the mushrooms and let them cook together. In the meantime, combine the cream cheese and cream in a separate bowl until creamy. Once the mushrooms are cooked, add the cream cheese and cream mixture and stir well. Reduce the mixture until it no longer flows out of the chicken (I prefer to make it a little thicker). Season with salt and pepper and add herbs, if desired. Set aside and let cool slightly until ready to use. Cut the chicken breast fillets open lengthwise on one side to create a pocket inside. Fill the mushroom cream evenly into the chicken breasts and then place them in a baking dish. Cook in a preheated oven at 180°C (fan oven) for about 35 minutes. Depending on the thickness of the fillets, the baking time may be a few minutes longer or shorter. I always make a sauce with the leftover mushrooms to serve with the chicken. Simply add a little cream (or milk) and season to taste. This goes well with stuffed potatoes.