John Myers
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Chicken Breast with Mushroom Filling
The perfect chicken breast with mushroom filling recipe with a picture and simple step-by-step instructions.
- 400 g Fresh chicken breast
- 200 g Fresh mushrooms
- 50 g Fresh onion
- 80 ml White wine
- 50 g Grated cheese
- 10 g Butter
- Salt
- Pepper
- 10 ml Oil
Tips:
- Wine: this can of course be left out if necessary. ——– 2. Cheese: You can leave it out, but it gives the mass a little bond and so it can be processed better, you don’t really taste it, if you want you can of course add more cheese. ——– 3. Meat: you can also take chicken minute steaks, you just have to be more careful when cutting open the bag and possibly shorten the roasting time because the meat is thinner (chicken dries quickly)
Preparation:
- Finely dice the onions and mushrooms (1-2mm). Fry the onion cubes in the butter until colorless and then add the mushroom cubes. Pour in the white wine, season a little and cook over low heat for about 10 minutes and season to taste. Transfer everything to a bowl and immediately mix in the cheese.
- Carefully cut the chicken breasts lengthways to create a pocket to fill. Season the meat inside and out and put the mushroom filling into the pockets (when the cheese is not so hot, you can shape the filling with your hands and put it in the pockets)
- Close the pockets and fix them with toothpicks. Heat the oil and fry the chicken breast on both sides for about 5 minutes. (Possibly with a lid so that the heat is better distributed)
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