Stuffed Chicken Breast with Swiss-chard, Cheese & Mushroom

Name: Stuffed Chicken Breast with Swiss-chard, Cheese & Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: - 4 chicken breasts (800 g) skinless boneless.; - 1 1/2 tsp salt.; - 1/2 tsp black pepper.; - 60g / 4 tbsp unsalted butter.; - 400g mushrooms , sliced.; - 5 garlic cloves , finely minced.; - 1/ tsp oregano leaves.; - 4 cups Swiss chard leaves, chopped.; - 150 g Monterey jack cheese, sliced.; - 2 tbsp olive oil.; - 1 tablespoon olive oil.; - 2 large cloves garlic minced.; - 1 tablespoon Dijon mustard.; - 1-1/2 cups half and half or cooking cream.; - 1/2 cup finely grated Parmesan cheese.; - Salt and pepper, to your tastes.; - Optional Cornstarch Slurry (1/2 tsp cornstarch mixed with 2 tsp water).; - 2 tablespoon fresh chopped parsley.

6 steps

Prep:15minCook:30min

Chicken Breast stuffed with Swisschard and cheese & mushroom come together in a delightful parmesan & garlic cream sauce. A complete and satisfying meal packed of flavors and makes a delicious dinner on a pasta, rice or stemmed veggies.

Updated at: Thu, 17 Aug 2023 03:58:40 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

800gchicken breasts

skinless boneless

1 ½ tspsalt

½ tspblack pepper

60gunsalted butter

400gmushrooms

sliced

5garlic cloves

finely minced

1 tsporegano leaves

4 cupsSwiss chard leaves

chopped

150gMonterey jack cheese sliced

2 Tbspolive oil

Garlic Creamy Sauce

1 tablespoonolive oil

2 clovesgarlic

large, minced

1 tablespoonDijon mustard

1 cupshalf and half cream

or cooking

½ cupParmesan cheese

Cornstarch Slurry

Optional, 1/2 tsp cornstarch mixed with 2 tsp water

2 tablespoonparsley

fresh chopped

Instructions

Step 1

Preheat oven to 200°C (180°C fan). Cut pockets into each chicken breast, being sure not to cut all the way through, Cut on the side with the fold in the meat, to keep the smooth side intact. Season the inside and outside of the chicken with half the salt and pepper.

Step 2

Melt butter in a heavy based oven proof skillet over high heat. Add the mushrooms and cook for 3 minutes until they start to turn golden, add garlic, oregano, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden. Add Swiss chard and stir until wilted - about 30 seconds.

Step 3

Stuff mushroom mixture into the pocket of each chicken breast then top with cheese. Seal with couple of toothpicks,

Step 4

In the same skillet (after a quick wipe with paper towels) Heat olive oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden. Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken flesh is 65°C, transfer chicken to a warm plate, keeping all juices in the pan.

Step 5

Meanwhile, to prepare the cream sauce, sauté the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, add the mustard and half and half (or cream). Bring the sauce to a gentle simmer and add in any remaining of mushroom mixture, and the parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the slurry into the the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Step 6

Season with a little salt and pepper to your taste. Add in the chicken back into the pan, garnish with chopped parsley and serve in the pan or on top of pasta, rice or steamed vegetables.