Chicken Breast Stuffed with Mushrooms and Mozzarella

There’s nothing quite as tantalizing as a chicken breast filled with gooey mozzarella cheese and savory mushrooms. It’s a simple recipe with minimal ingredients that makes for a delightful dinner, perfect for a special occasion or a cozy family Sunday meal.

Stuffed Chicken Breast Overview

Servings: 4

Serving Size: This recipe yields 4 servings. Each serving consists of 1 stuffed chicken breast (350 g.)

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes (covered) + Additional 10 minutes (uncovered)

3 WW Points Per Serving. Click here to review the recipe on the WW app. (Requires WW login)

Ingredients:

• 4 chicken breasts (chicken supreme cut) (900 g,)
• 1 cup of mushrooms, drained solids, canned, sliced (about 160 g.)
• 1 cup of mozzarella cheese, cut into large chunks (like a finger) (about 110 g.)
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• Salt and pepper to taste

For optional sauce:

• 1 cup of chicken broth
• 1/2 cup of mushrooms, sliced
• 1 tablespoon of cornstarch
• Salt and pepper to taste
• Vinegar (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Begin by preparing the chicken breasts. Make a horizontal incision along the side of each chicken breast to create a pocket, being careful not to cut all the way through. Season the inside and outside of each breast with garlic powder, dried oregano, salt, and pepper.

3. Stuff each chicken breast pocket with sliced mushrooms and mozzarella cheese chunks, distributing them evenly.

4. Secure the openings of the chicken breasts with toothpicks to prevent the filling from falling out during cooking.

5. Place the stuffed chicken breasts in a baking dish. If desired, pour the optional sauce ingredients (chicken broth, sliced mushrooms, cornstarch dissolved in water, salt, pepper, and vinegar) around the chicken breasts in the baking dish.

6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

7. Remove the foil and bake for an additional 10 minutes, or until the chicken is golden brown and the cheese is bubbly and melted.

8. Once cooked, remove the toothpicks from the chicken breasts and discard.

9. Serve the stuffed chicken breasts hot, accompanied by the optional sauce if desired.

Variations and Substitutions:

• My favorite variation for this recipe is adding sun-dried tomatoes to the filling—it’s an extra touch that surpasses all expectations. However, unless you dry the tomatoes at home and freeze them, most commercial ones come preserved in oil, so if you use these, be sure to drain and pat dry the excess oil.
• Another variation that adds value is substituting mozzarella cheese with ricotta cheese.
• As for seasonings, feel free to experiment—vinegar, mustard, rosemary—the options are endless and can enhance the recipe’s flavor.

Tips and Tricks for making Chicken Stuffed with mushrooms and mozzarella :

• Get chicken supreme cut; they’re much easier to stuff, and the pocket almost forms naturally. If not available, use several chicken cutlets and roll them up first using plastic wrap and freeze them. You can remove the plastic wrap later without losing their shape.
• Bake covered with aluminum foil at low heat to get juicy breasts.
• Don’t skimp on the toothpicks for sealing…(don’t worry; you’ll remove them later).
• At home, I usually use the juice from baking to baste the chicken. However, this time, I wanted a special presentation for the photos I’d be taking for the blog, so I made a separate mushroom sauce; I just cooked a cup of chicken broth, half a cup of mushrooms, a tablespoon of cornstarch dissolved in water, a pinch of salt, and a dash of pepper (with this, I glazed the chicken). If you prefer a much juicier result, opt for this sauce. If time-saving is your goal, the cooking juice left at the bottom of the tray will do just fine.