Best 9 Chicken Breasts Stuffed With Mushrooms Provolone Recipes

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Are you ready to embark on a culinary adventure with the succulent flavors of chicken breasts stuffed with mushrooms and provolone cheese? This delectable dish is a symphony of textures and tastes. Imagine tender chicken stuffed with earthy mushrooms, gooey melted provolone cheese, and a medley of aromatic herbs and spices. With every bite, you'll be transported to a realm of culinary bliss. Get ready to tantalize your taste buds and impress your dinner guests with this exquisite recipe.

Let's cook with our recipes!

STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS



Stuffed Chicken with Provolone and Mushrooms image

Easy chicken breast recipe!

Provided by Olya

Categories     Main Course

Time 50m

Number Of Ingredients 14

4 tablespoons butter (divided)
4 cloves garlic (minced)
8 ounces white mushrooms (sliced)
3 chicken breasts (skinless and boneless)
8 slices provolone ((or mozzarella))
1 cup grated parmesan cheese ((divided))
Salt and pepper (to season (divided))
Garlic powder
Italian seasoning (divided)
1/3 cup onion (chopped)
1/2 cup white wine (or chicken broth)
1 cup heavy cream
3 tablespoons Parsley ((plus extra for garnish))
toothpicks

Steps:

  • Pre-heat oven to 375°F.
  • Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
  • BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
  • Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
  • Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
  • Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
  • BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
  • Sprinkle with parsley before serving

Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN WITH MUSHROOMS AND PROVOLONE



Chicken with Mushrooms and Provolone image

This is a recipe I developed today, inspired by a recipe request, and having the same ingredients on hand. We all enjoyed it and hope you will too.

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 chicken breasts, cut in half through the breast to make 8 flat cutlets
1 egg
flour (for dredging)
seasoned Italian breadcrumbs (for dredging)
2 cloves garlic, minced
3 tablespoons olive oil
1 lb mushroom, trimmed,sliced
1 jar barilla tomato sauce with basil (or any good brand)
1/2 cup heavy cream
2 cups provolone cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
  • Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
  • In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
  • Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
  • Remove mushrooms from pan and set aside.
  • Preheat oven to 350F.
  • In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
  • Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
  • Lightly season cutlets with salt and pepper.
  • Distribute mushrooms over chicken and spoon tomato sauce over.
  • Drizzle with 1/2 cup heavy cream.
  • Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
  • Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

Nutrition Facts : Calories 772.7, Fat 57.3, SaturatedFat 26, Cholesterol 243, Sodium 895.6, Carbohydrate 7.1, Fiber 1.2, Sugar 2.5, Protein 57.7

CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE



Chicken Breasts Stuffed with Shiitakes and Provolone image

Categories     Cheese     Chicken     Mushroom     Roast     Quick & Easy     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 (6-oz) piece provolone
6 oz fresh shiitake mushrooms, stems discarded
1/4 cup chopped shallot (1 large)
1/2 teaspoon dried thyme, crumbled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
4 chicken breast halves with skin and bones (2 1/2 to 3 lb total)

Steps:

  • Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
  • Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
  • Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
  • Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
  • Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.

MUSHROOM-STUFFED CHICKEN BREAST



Mushroom-Stuffed Chicken Breast image

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

Provided by Miriam Levy

Categories     Stuffed Chicken Breasts

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons ground paprika
3 tablespoons olive oil, divided
2 medium onions, chopped
6 cloves garlic, minced
1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
salt to taste
2 tablespoons dry white wine
½ teaspoon dried parsley, or to taste
ground black pepper to taste
2 tablespoons dry bread crumbs, or as needed
5 (5 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g

MUSHROOM-STUFFED CHICKEN BREASTS



Mushroom-Stuffed Chicken Breasts image

The stuffing mix, which stays crispy on the outside of the chicken, becomes the moist centerpiece of this delicious main dish from Edie DeSpain of Logan, Utah.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups chopped fresh mushrooms
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 teaspoon dried marjoram
1/4 cup butter, divided
1 package (6 ounces) chicken-flavored stuffing mix, coarsely crushed, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg
2 tablespoons milk
1 teaspoon paprika

Steps:

  • In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix., Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. , In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish. , Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 348 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 939mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.

CHEESY MUSHROOM-STUFFED CHICKEN BREAST



Cheesy Mushroom-Stuffed Chicken Breast image

Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!

Provided by Marcia Smith Mann

Categories     Stuffed Chicken Breasts

Time 3h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup finely chopped mushrooms
2 tablespoons all-purpose flour
½ cup sour cream
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 ½ cups shredded sharp Cheddar cheese
½ cup all-purpose flour, or as needed
2 large eggs, beaten
1 cup dry bread crumbs
6 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or as needed

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
  • Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
  • Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
  • Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
  • Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS



Cheese and Mushroom Stuffed Chicken Breasts image

Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by jeniwan

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 cups coarsely chopped fresh mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 cups Italian cheese blend, shredded
1/2 teaspoon lemon pepper seasoning
4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
1/3 cup seasoned dry bread crumb

Steps:

  • Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
  • Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
  • Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

CHICKEN BREASTS STUFFED WITH MUSHROOMS



Chicken Breasts Stuffed with Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 pound fresh mushrooms, chopped
2 tablespoons butter
3 tablespoons finely minced shallots
1 clove garlic, minced
2 tablespoons chopped parsley
3 tablespoons heavy cream
Salt and freshly ground black pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry Marsala wine

Steps:

  • Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
  • Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
  • Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
  • Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
  • Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
  • Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
  • Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
  • Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 833 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN PROVOLONE



Chicken Provolone image

Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Steps:

  • Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

Tips:

  • For a crispy, golden crust, make sure the chicken breasts are evenly coated in breadcrumbs before baking.
  • If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
  • Be careful not to overstuff the chicken breasts, or they will be difficult to roll up.
  • If you don't have any tooth whiningicks, you can use wooden skewers to secure the chicken breasts closed.
  • Bake the chicken breasts until they are cooked through, but not dry. The internal temperature should reach 165 degrees Fahrenheit.
  • Let the chicken breasts rest for a few minutes before serving, so the juices can redistribute.

Conclusion:

Chicken breasts stuffed with mushrooms and provolone are a delicious and easy-to-make dish that is perfect for any occasion. With a crispy, golden crust and a flavorful, cheesy filling, these chicken breasts are sure to be a hit with everyone at the table.

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