Wednesday, August 5, 2009

Recipe: Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts

Mushroom, Bacon & Cheese Stuffed Chicken BreastThe recipe is not hard, but it is more involved. Meaning, more time, more pans and more steps, but it is worth it in the end if you are looking for a chicken breast recipe that stands out. I made it for my son’s birthday, but it would be great for any type of celebration if you and your guests want chicken. The recipe below makes a great meal for two and takes about one and a half hours start to finish, at a casual pace

The Recipe: Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts
2 Large Chicken Breasts
¼ Cup of Fresh Parsley
4 Strips of Bacon
4 Slices of Gouda Cheese (you could also use mozzarella or swiss)
8 Crimini Mushrooms
2 tsp Worcestershire Sauce
1 Small Tomato (like a vine or roma) chopped in small cubes
1 tsp Sea Salt
10 peppercorns
1 tsp oregano
1 tsp basil
Breading
1 Egg
3 tbsp Olive Oil
½ Cup of Bread Crumbs
¼ Cup of Grated Parmesan
1 tsp Sea Salt

Start by preparing the stuffing:
Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.

Flatten out chicken breast with a meat pounder until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
Preheat an oven to 375F. Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden colour, and place the pan in the oven. Cook for 20-25 minutes and Enjoy.


Chicken Breast on Foodista

3 comments:

Lore said...

Sounds and looks delish! I bet you had very happy guests at the table :)
Thanks for sharing your recipe with the Original Recipes Round-Up!

April Cavin said...

Looks really good-- will be trying this one out soon!

Anonymous said...

Can't get better than this! Going to try it this weekend.

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