Monday, August 15, 2011

Mushroom and Mozzarella Stuffed Chicken Breasts

All you mushroom haters go ahead...say it...Yuck, gross, ewwwwwwwww.  Feel better?  Ok, for the rest of us "normal" folks, let's control our urges to lick the computer screen.  I wasn't always a mushroom lover but now it seems I can't get enough.  I want to put them on everything. 

My family had quite an adventurous outing yesterday with wedding shopping.  On the way home, with the mini me quietly snoozing in the back, I got a familiar craving.  Mushrooms.  And Cheese.  Like, I've said before, my family is only a few chicken dinners away from growing feathers and clucking, so it was only natural for me to want to pair this insatiable craving for mushrooms and cheese with some chicken.  Don't anyone dare to tell me it's "too cheesy" or I will put you in a straight jacket myself.

What you'll need:
4 Boneless, Skinless Chicken Breast Cutlets
1 tablespoon Garlic Salt
1 tablespoon Lemon Pepper
1/4 cup flour
2 tablespoons butter
1 cup frozen sliced mushrooms
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
2 cups shredded Mozzarella cheese (yes, lots of cheese)

Preheat oven to 400°.  Spray the bottom and sides of a glass baking dish.

1.  Melt 2 tablespoons butter in a saucepan over medium heat.
2.  Season the chicken breasts with garlic salt and lemon pepper.
3.  Dredge the seasoned chicken breast in flour.  You want the chicken to have a very thin coat of flour.
4.  Saute chicken breasts for 3-4 minutes on each side or until lightly browned.
5.  Remove chicken from pan and drain on paper towels.
6.  To the same saucepan, add 1 tablespoon balsamic vinegar, mushrooms, and garlic.  Saute for 5 minutes or until mushrooms are tender.
7.  Top two of the chicken cutlets with the sauteed mushrooms and garlic.  
8.  Next, top the mushroom/garlic layer with a handful of cheese.
9.  Place another chicken cutlet over the top.
10.  Repeat layering with remaining cutlets.
11.  Top each chicken breast with the remaining mushroom and garlic mixture.
12.  For the final layer, top each "stuffed" chicken breast with remaining cheese.
13.  Bake at 400° for 20 minutes or until cheese is bubbly and slightly browned.

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