Chicken stuffed with Basil and Mozzarella cheese recipe
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This tasty chicken breast recipe is elegant enough for guests or make it a weekend family dinner. The chicken breasts are flattened, stuffed with basil and cheese, rolled in breadcrumbs , then baked to perfection. The mushroom sauce serves as a great accompaniment to the chicken breast. They’re great with rice or pasta and tossed in a salad.
What you need
. 4 chicken breasts (boneless) salt to taste black pepper to taste 1 tablespoon butter 2 cloves garlic (finely chopped) 1/4 cup basil (fresh, chopped) 4 small slices mozzarella cheese (or 2 ounces shredded mozzarella cheese) 1 large egg ( beaten ) 1/2 cup breadcrumbs (finely chopped, dry) 1 teaspoon parsley (dried flakes) For: 3 tablespoons butter 1 clove garlic ( finely chopped ) 2 tablespoons flour 4 to 6 ounces mushrooms ( sliced ) 3 or 4 green onions ( sliced ) 1/4 teaspoon salt ( or to taste ) 1 dash black pepper 1 cup chicken broth 1/2 cup heavy cream
How to make it
Preheat oven to 375 F. Season to taste. Lightly coat a baking sheet with oil or spray with nonstick cooking spray. Wash the chicken and pat dry to clean. Place the chicken, one piece at a time, in a food storage bag and gently prod with a meatball or other heavy object until it is about 1/4 inch thick. Repeat for all chicken breasts. Sprinkle with salt and pepper. Fry in garlic butter for about 1 minute, just to soften. Combine garlic with basil leaves. Spread basil mixture on each chicken breast; double with Mozzarella cheese or small slice of Mozzarella cheese. Tilt the chicken up and attach the toothpicks. Mop up the dirt in a bowl. In a wide bowl, combine the breadcrumbs and parsley. Carefully roll chicken breasts in eggs; turning well, then cover with bread crumbs. Arrange chicken breasts on baking sheet. Bake 30 to 40 minutes or until chicken is thoroughly cooked. Meanwhile, heat 3 tablespoons butter over medium-low heat. Add mushrooms and cook until tender and browned. Add garlic, green onion, 1/4 teaspoon salt and pepper. Cook, stirring for 1 more minute; add flour and stir until well blended. Add chicken broth and cook for about 2 minutes. Add cream and bring to a boil. Serve chicken sauce with noodles or rice and side dishes. Nutritional guidelines (per serving) Calories 1823 Total fat 107 g Saturated fat 39 g Saturated fat 39 g Cholesterol 723 mg Sodium 1,475 mg Carbohydrate 56 g Fiber 7 g Protein 154 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
