Sunday, 1 March 2015

Stuffed Chicken Breast with Mushroom and Mozzarella Cheese

To prepare for Chinese New Year reunion dinner, I have been trying Chinese recipes for the last few months. It's been some time since I last cooked western food. My daughters start missing butter and cheese.

To satisfied their cravings , I prepared this mushroom-stuffed chicken breast for lunch today. My family loves it.  We enjoy the moist chicken in the hearty tomato soup.  It tastes really delicious. You will be amazed by the simplicity of this recipe as well as how versatile the ingredients can be. I used mixture of mushroom, carrot and baby spinach, added mozzarella and cheddar cheese.  I found it's a bit difficult to flatten the plump chicken breast evenly .  So,  I sliced chicken breast lengthwise into 2-3 thinner pieces. Filled with the cheese mixture, and then rolled up and secured with toothpicks. It's relatively easier as compared to cutting chicken breast to form a pocket. 

This recipe is a keeper. It spices up bland chicken breast, and makes a great alternative to typical Chinese stir-fried chicken.


  • 3 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 1 carrot ,cubed
  • 1 can of button mushrooms
  • 100g baby spinach leaves 
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 tablespoon grated Cheddar cheese
  • 3/4 cup shredded Mozzarella cheese
  • salt and pepper to taste
  • 1 can (10 1/2 ounces) tomato soup
  • 1 can (10 1/2 ounces) water
  • 1 teaspoon dried basil leaves
  1. Slice the chicken breast lengthwise by half. Season with salt and pepper. 
  2. In a large skillet, heat vegetable oil , sauté onion slices, mushrooms, and carrot until tender. Add egg, parsley, bread crumbs, and cheese. Stir to blend well.
  3. Fill chicken breast with even portions of the filling mixture. Roll up and secure with toothpicks.
  4. Arrange chicken breasts in a shallow baking  dish, spooning any extra filling around the chicken rolls. Mix 1 can of tomato soup with 1 can of water. Pour over chicken, sprinkle with dried basil leaves.
  5. Bake at 180°C, basting occasionally with sauce in the baking dish, for 40-50 minutes.
  6. Remove toothpicks and serve with rice.
Recipe adapted here.

1 comment:

  1. I don't like cutting and filling pockets in chicken either!
    This looks really good--I love mushrooms.
    Thank you for sharing!


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