Munster Mushroom-Stuffed Chicken Breasts. 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. Spoon mushroom mixture down the center of each. This delicious stuffed chicken breast recipe is really easy to make and always gets rave reviews!

Make this Spinach Mushroom stuffed Chicken that's a fast and easy low carb, GF dinner! The trick to cooking stuffed chicken breasts just right and keeping them juicy is to start them on a hot pan so that you sear the chicken. These stuffed chicken breasts were inspired by bacon-stuffed mushrooms. You can cook Munster Mushroom-Stuffed Chicken Breasts using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Munster Mushroom-Stuffed Chicken Breasts

You need 4 of boneless, skinless chicken breasts.
It's 1 1/2 cup of Panko breadcrumbs.
It's 4 tsp of olive oil, divided.
It's 4 of green onions, sliced.
You need 8 oz of mushrooms, sliced.
Prepare 1/2 tsp of dried thyme.
Prepare 1 clove of garlic (large), minced.
Prepare 1/2 cup of Munster cheese, shredded.
It's 3/4 tsp of salt, divided.
You need 1/2 tsp of ground black pepper.
You need 1/4 cup of all-purpose flour.
Prepare 2 large of eggs.

It's bacon, after all, and I'm not some kind of monster who steals bacon from babies. He was a smart baby to recognize the value of his find. Dip rolled breasts in egg mixture, then in stuffing mixture. Firmly pound with the smooth side of a meat mallet to Spoon mushroom-cream mixture onto the chicken breasts.

Munster Mushroom-Stuffed Chicken Breasts instructions

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..
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..
Line a baking sheet with parchment paper and set it aside..
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..
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..
Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts..
Heat oven to 350°F..
Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature..
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..
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..

Wrap chicken around the mixture and secure with toothpicks. Photo: Becky Luigart-Stayner; Styling: Jan Gautro. Cut a slit through thickest portion of each breast half to form a pocket. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking. This lovely Stuffed Chicken Breasts is visually and extremely addictive!