Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
330 kcal
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Course
Main Course
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Cuisine
American
Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms
Description
This recipe includes a filling made by sautéing button mushrooms and shallots with thyme, salt, pepper, and optionally white wine to impart moisture and flavor. The cooked mushroom mixture is combined with softened cream cheese, shredded mozzarella, diced ham, and frozen peas to create a cohesive stuffing. Chicken breasts are butterfly-cut to create a pocket without cutting through the edges, allowing the filling to be enclosed.
After dividing the filling evenly among the chicken breasts and securing the pockets, the chicken is brushed with olive oil and coated with dried breadcrumbs, salt, and pepper for a light crust. Baking at 400°F ensures the chicken cooks fully while the filling melts and melds flavors. The mushrooms add earthiness, ham adds saltiness and texture, and peas contribute a subtle sweetness, balanced by creamy cheeses.
This stuffed chicken breast serves well as a main course alongside simple sides such as steamed vegetables, rice, or salad. The combination of filling ingredients gives a rich flavor without being heavy.
Ingredients
FOR FILLING:
- 2 teaspoons olive oil
- 8 ounces button mushrooms sliced, or portabella mushrooms
- 1 large shallot thinly sliced
- 1 teaspoon thyme chopped, fresh
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons white wine optional
- ¼ cup cream cheese softened
- ½ cup mozzarella cheese shredded
- ½ cup ham finely diced
- ½ cup peas frozen
FOR STUFFED CHICKEN:
- 6 ounce chicken breast boneless skinless
- 2 teaspoons olive oil
- ¼ cup dried breadcrumbs
- sprinkle salt
- sprinkle black pepper
Instructions
- Preheat the oven to 400°. Spray a baking sheet with vegetable spray and set aside.
- Heat olive oil in a large skillet over medium high heat and add the mushrooms. Cook for 3-4 minutes, stirring occasionally until mushrooms have browned and given up some of their moisture. Stir in the shallots, thyme, salt and pepper and saute for 1-2 minutes until shallots are softened and mixture is fragrant.
- Add the white wine, cook and stir until most of the liquid has evaporated. Remove from the stovetop to rest.
- In a medium bowl, combine the cream cheese, mozzarella, diced ham and frozen peas. Add the mushroom mixture. Use your clean hands to blend the filling ingredients together and set aside.
- Use a sharp paring knife to cut a pocket into the thick side of the chicken breasts that runs the length of the chicken, leaving about a 1/4 to 1/2" border around the edges.
- Divide the filling among the chicken breasts and secure the openings with toothpicks.
- Brush the chicken breasts with olive oil. Season with a sprinkle of salt and pepper and divide the breadscrumbs over the tops, lightly patting them into the chicken with your finger tips.
- Bake the chicken for 25-30 minutes, or until cooked through. Remove from the oven and let rest for 3-4 minutes before transferring to a platter or plates to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 633mg | 26% |
| Potassium | 835mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 82mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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