Three-Way Stuffed Chicken Breasts
Stuffed chicken breasts with three flavorful fillings: cream cheese and mushrooms, ham and Parmesan, and sun-dried tomatoes.
Stuffed chicken breasts with three flavorful fillings: cream cheese and mushrooms, ham and Parmesan, and sun-dried tomatoes.
- Carbohydrate 7.81773648090667 g
- Cholesterol 200.537202186667 mg
- Fat 53.6620257818633 g
- Fiber 0.120000004768372 g
- Protein 23.2141091724267 g
- Saturated Fat 29.4509867517769 g
- Serving Size 1 1 Serving (237g)
- Sodium 603.009835472 mg
- Sugar 7.6977364761383 g
- Trans Fat 7.61348561985655 g
- Calories 601 calories
Step-by-step
- In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn.
- You want a nice carmel color on them.
- Add shallots and cook for an additional minute or so.
- season.
- Mix with cream cheese
- Ham and Parmesan filling: For 2
- 2-3 oz cream cheese
- 3 slices thinly sliced ham
- 2 TBS Parmesan
- parsley or chives (optional)
- Mix Parmesan, parsley with cream cheese.
- Sun dried Tomato Filling: For 2
- 2-3 oz cream cheese
- 2 TBS sun dried tomatoes (chopped)
- Basil to taste
- Mix sun dried tomatoes , basil and cream cheese.
- Cut each chicken breast in half horizontally.
- You should have 6 thinly sliced pieces.
- Place each chicken breast between two sheets of plastic wrap.
- Pound with a mallet to about a 1/4 in thick.
- Basically, you want it a bit thinner.
- Be careful not to pound to hard or you will tear the chicken.
- Divide the filling so that you have enough for 2 breasts.
- Spread filling on most of the surface of the chicken breast and roll tucking in the side ends so that you will not have the filling spill out later.
- For the Parmesan and ham filling, add one slice of ham and spread cheese filling on top and roll.
- Do the same with the rest of the chicken pieces.
- At this point you can wrap with prosciutto ham to encase the roll.
- I usually roll them in aluminum foil ; just twist the ends of the aluminum foil to make the roll compact.
- I froze mine for use at a later date.
- But, you can surely keep them in the fridge for a few hours and then bake them the same day.
- Take the foil off before baking.
- Bake at 375-400 for 15-20 minutes.
- I used my toaster oven at 425.
- Let sit for 5 minutes and slice at a bias.
- Serve as an appetizer or main course.
Working with a strict volume of chicken requires efficient portioning and reliable wrapping techniques to prevent cheese from leaking into the oven. Slicing each breast horizontally yields thin cutlets that must be pounded to a uniform quarter-inch thickness under plastic wrap to ensure even rolling without tearing the protein fibers. Sauteing mushrooms over medium heat until they achieve a deep caramel color removes excess water that would otherwise break the cream cheese emulsion during baking. Adapting these fillings for specific dietary needs is straightforward. Dairy-free soft cheeses substitute directly for cream cheese without altering the rolling stability, provided the moisture content remains low. Parma ham or thinly sliced prosciutto can replace standard deli ham to accommodate specific curing requirements or reduce sodium. Wrapping the assembled cylinders tightly in aluminum foil and twisting the ends maintains their cylindrical shape during chilling or freezing. This barrier also permits compact storage in standard refrigerators for several hours before cooking. Alternatively, raw rolls freeze reliably for future preparation. Temperatures between 375 and 400 degrees Fahrenheit cook the poultry through in 15 to 20 minutes without drying out the exterior. A toaster oven operating at 425 degrees works well for smaller batches, providing intense radiant heat for browning. Resting the meat for five minutes allows the internal juices to redistribute before slicing on a bias.
