Cheese, Mushroom, and Onion Stuffed Sauteed Chicken Breasts - WRIC Richmond News and Weather -

Cheese, Mushroom, and Onion Stuffed Sauteed Chicken Breasts

Posted: Updated:

  • Jan's Recipes

  • Wednesday, June 19 2013 11:14 PM EDT2013-06-20 03:14:32 GMT
    ROASTED SEASONED NEW RED-SKINNED POTATOES 4 servings 12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed 2 tablespoons butter or margarine, melted 2 tablespoons
    ROASTED SEASONED NEW RED-SKINNED POTATOES 4 servings 12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed 2 tablespoons butter or margarine, melted 2 tablespoons

  • Wednesday, June 19 2013 11:12 PM EDT2013-06-20 03:12:44 GMT
    EASY BLUEBERRY COBBLER 4 to 6 servings 4 cups fresh whole blueberries or red raspberries, stems removed, rinsed, and dried 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute ¼
    EASY BLUEBERRY COBBLER 4 to 6 servings 4 cups fresh whole blueberries or red raspberries, stems removed, rinsed, and dried 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute ¼

  • Wednesday, June 19 2013 11:10 PM EDT2013-06-20 03:10:26 GMT
    COUNTRY CABBAGE SLAW 6 to 8 servings Dressing ¾ cup sour cream or reduced-fat sour cream 6 tablespoons mayonnaise or reduced-fat or no-fat mayonnaise ½ teaspoon lemon juice (preferably freshly
    COUNTRY CABBAGE SLAW 6 to 8 servings Dressing ¾ cup sour cream or reduced-fat sour cream 6 tablespoons mayonnaise or reduced-fat or no-fat mayonnaise ½ teaspoon lemon juice (preferably freshly
    •   

CHEESE, MUSHROOM, AND ONION STUFFED SAUTEED CHICKEN BREASTS
4 servings 

 

  • 4 to 6 ounces mushrooms, thinly sliced or coarsely chopped
  • 1/3 to½ cup chopped peeled onion
  • Butter or margarine or cooking oil (corn, canola, or safflower oil) as needed (divided)
  • 2 tablespoons diced pimento, well drained
  • 8 chicken boneless half breasts or breast pieces
  • About ½ cup shredded sharp Cheddar or Monterey Jack or Swiss or Provolone cheese or cheese-blend of choice, divided
  • 2 eggs or the equivalent of 2 eggs in egg substitute IE, Egg Beaters, slightly beaten
  • 1 tablespoon water
  • Flour as needed
  • Fine breadcrumbs or seasoned breadcrumbs as needed
  • Paprika as desired (optional)
  • Salt or seasoned salt and freshly ground black pepper or seasoned pepper to taste
  • Minced parsley (no stems) as desired for garnish

 

Prepare mushrooms and onion for sautéing.  In a small heavy skillet, melt 1 to 2 tablespoons butter or margarine or heat 1 to 2 tablespoons oil over moderate heat; add mushrooms and onion and sauté until just crisp tender, but not mushy. Add pimento, mixing gently but well; set mixture aside. 

Place chicken half breasts or breast pieces between sheets of wax paper; flatten each by pounding with a meat mallet or rolling pin or the flat side of a French knife.  

Place about ¼ of the mushroom mixture on each of 4 chicken half breasts or half breast pieces.  Evenly sprinkle ¼ of the cheese over mushroom mixture atop each chicken piece; top each with a second chicken half breast or half breast piece.  Pinch the edges of each chicken "package" together to seal. 

In a large flat dish, combine eggs and water beating lightly with a wire whisk. Spread breadcrumbs out on a sheet of wax paper; may mix in paprika, if desired. Dip each chicken "package" in egg mixture and then coat each liberally in breadcrumbs.  

Melt  4 tablespoons butter or heat 4 tablespoons oil (or as needed) in a large heavy skillet over moderate heat; add crumb-coated chicken "packages" to skillet and sauté about 15 minutes per side, or until nicely browned, done, and fork tender.  Season with salt or seasoned salt and pepper or seasoned pepper after chicken "packages" have browned.   

Or, melt butter or margarine or heat oil in 9 x 9 x 2-inch baking pan in a preheated moderate oven (350 degrees F.); add crumb-coated chicken "packages", turning packages once to coat in butter or oil.  Bake, uncovered, for 20 minutes; turn (over) chicken "packages" and continue baking for an additional 20 minutes or until "packages" are browned, done, and fork tender.  Season with salt or seasoned salt and pepper or seasoned pepper after chicken "packages" have begun to brown. 

To serve, arrange a sautéed or baked chicken "package on each dinner plate.  Garnish each with a sprinkle of minced parsley. 

Variation: Add some freshly grated Parmesan cheese to breadcrumbs, mixing well, before dipping chicken"packages" in crumbs.