This stuffed chicken breast recipe turned out to be so successful that I’ve made it three times over the last week. The first time I made it my kids, who normally eat half a chicken breast, gobbled down a full breast each at one sitting. I am sure if I had made more than 4 breasts they would have asked for seconds. My younger daughter called this dish ‘gourmet’ and described it as something a high end restaurant would serve. I couldn’t dream of a better praise.
Chicken breast stuffing
Sometimes using what you have on hand forces you to be creative and great things happen as a result. I had four chicken breasts to cook for dinner and little in terms of other ingredients. I felt like trying something new and immediately though of stuffing chicken breasts with something delicious and something I had never tried before. I looked in the fridge and saw a bag of mushrooms. The idea came to me immediately – use sauteed mushrooms as a stuffing. Better yet, stuff the chicken with duxelles. Duxelles is a fancy French name for finely chopped mixture of mushrooms and shallots, sauteed on a pan with butter and seasoned with salt and black pepper. Herbs, such as thyme or parsley, are commonly added as well.
To add some brightness and zest to the chicken stuffing I added a bit of crumbled Feta cheese and chopped cilantro. I did not mix the duxelles and Feta to keep the flavors clean and distinct. I simply spooned the mushrooms under the skin, then the Feta mixed with chopped cilantro. That worked very well.
Baking stuffed chicken breast
Boneless and skin-on chicken breasts work the best with this recipe. I baked them at 375F, a little higher than I prefer, but this sure helped with getting a crispier skin. Adding a 1/4 cup chicken broth to the baking dish helped keep the chicken meat moist and tender. To get a better color, I finished baking with a broiler set to low, for about 5 minutes. The skin came out thin, almost translucent, crispy and golden brown.
Duxelles and Feta Stuffed Chicken Breast
Baked chicken breast stuffed with sauteed mushrooms and shallots, Feta and fresh herbs.
- 4 chicken breasts (skin-on, boneless)
- 1/2 lb mushrooms (cremini, oyster, etc.)
- 2 shallots (minced; or use onion)
- 2 Tbsp butter
- 1/4 tsp Nutmeg (ground)
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 Tbsp Dry white wine (optional)
- 4 Tbsp Feta cheese
- 2 Tbsp cilantro (fresh, chopped finely)
- 1/4 cup chicken broth
- 1 Tbsp olive oil
Chop mushrooms very fine. Squeeze out moisture in a paper towel. Sauté over medium-high heat in butter with shallot or onion until nicely browned, about 5-10 minutes. Season with salt, pepper and nutmeg. Moisten with white wine if desired. Set aside.
Crumble feta cheese and mix with chopped cilantro. Set aside.
Drizzle a little oil over the chicken breasts and rub all over. Season with salt and pepper on all sides.
Lift the skin on the chicken breast on one side and run a finger inside, making a pocket. Stuff about 2 tablespoons of duxelles per chicken breast, followed by a tablespoon of Feta cheese mix.
Place chicken breasts in a baking dish, skin side up, carefully pour in the broth, and bake for about 45 minutes, or until the internal temperature registers 160F. If you want a crispier skin, turn on the broiler on low during the final 5 minutes of baking.
Remove chicken breast from oven and let rest for 5 minutes before serving.
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