Munster Mushroom-Stuffed Chicken Breasts

Hello everybody, it's John, welcome to our recipe page. Today, we're going to make a special dish, Munster Mushroom-Stuffed Chicken Breasts. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Munster Mushroom-Stuffed Chicken Breasts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Munster Mushroom-Stuffed Chicken Breasts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Munster Mushroom-Stuffed Chicken Breasts is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Munster Mushroom-Stuffed Chicken Breasts estimated approx 45 mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Munster Mushroom-Stuffed Chicken Breasts using 12 ingredients and 10 steps. Here is how you cook that.

This chicken is SO moist and flavorful, perfectly seasoned. My very favorite way to serve, and eat, chicken. It's easy to prepare and "fancy" enough for company. PLEASE try it! You won't be sorry!

Ingredients and spices that need to be Get to make Munster Mushroom-Stuffed Chicken Breasts:

1. 4 boneless, skinless chicken breasts
2. 1 1/2 cup Panko breadcrumbs
3. 4 tsp olive oil, divided
4. 4 green onions, sliced
5. 8 oz mushrooms, sliced
6. 1/2 tsp dried thyme
7. 1 clove garlic (large), minced
8. 1/2 cup Munster cheese, shredded
9. 3/4 tsp salt, divided
10. 1/2 tsp ground black pepper
11. 1/4 cup all-purpose flour
12. 2 large eggs

Instructions to make to make Munster Mushroom-Stuffed Chicken Breasts

1. In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil. Add the green onions and mushrooms and saute for 10 minutes, stirring frequently. Add the thyme and garlic and saute for 3 more minutes. Remove from heat. Stir in 1/4 teaspoon of the salt and the pepper and the cheese. Set aside.
2. Cut a horizontal slit in each of the chicken breasts, creating a pocket. Do not cut all the way through. Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts.
3. Line a baking sheet with parchment paper and set it aside.
4. Make a "dredging assembly line". Place the flour in a shallow container or on a plate. Next, place the beaten eggs in a shallow bowl. Then place the breadcrumbs on a dinner plate. Set an empty plate after the breadcrumbs.
5. Carefully working with one chicken breast at a time, holding securely so the stuffing doesn't come out, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side.
6. Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts.
7. Heat oven to 350°F.
8. Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature.
9. Carefully set the dredged, stuffed chicken breasts in the skillet. (Work with one or two at a time. Don't crowd the skillet.) Allow the chicken to saute for about 5 minutes, carefully flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side.
10. After chicken is nicely browned on both sides, transfer it to the baking sheet. Repeat browning process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 20-25 minutes, or until chicken is cooked through.

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