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Kurczak Faszerowany Pieczarkami I Serem recipe card

Kurczak Faszerowany Pieczarkami I Serem

Delikatne roladki z piersi kurczaka nadziewane kremowym farszem z pieczarek i sera, zapiekane do złotego koloru. Prosty, efektowny obiad na co dzień.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 stuffed chicken breasts
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 large boneless skinless chicken breasts
  • 1 cup finely chopped mushrooms
  • 4 oz cream cheese softened
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter divided
  • 1 tbsp chopped fresh parsley plus more for serving
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat the oven to 400°F.
  2. Slice each chicken breast horizontally to create 2 thinner fillets, for a total of 4 pieces.
  3. Place each fillet between sheets of plastic wrap and pound to about 1/4 inch thickness.
  4. Melt 1 tablespoon butter in a skillet over medium heat.
  5. Add minced garlic and cook for 30 seconds, stirring constantly.
  6. Add chopped mushrooms and cook, stirring often, until they soften and most of the liquid evaporates, about 5 to 7 minutes.
  7. Remove the skillet from heat and let the mushroom mixture cool for 2 to 3 minutes.
  8. Stir in cream cheese, shredded mozzarella, parsley, salt, and black pepper until smooth and well combined.
  9. Lay the pounded chicken fillets on a board and pat them dry with paper towels.
  10. Spread about 2 to 3 tablespoons of filling evenly over each fillet, leaving a small border around the edges.
  11. Roll up each fillet tightly from the short side to form a roulade.
  12. Secure each roulade with 2 toothpicks to keep the filling inside.
  13. Place the stuffed chicken rolls seam side down in a lightly greased baking dish.
  14. Dot the tops of the rolls with the remaining 1 tablespoon butter, cut into small pieces.
  15. Bake for about 25 minutes, until the chicken is lightly golden and the juices run clear when pierced.
  16. Remove from the oven and let rest for 5 minutes.
  17. Remove toothpicks, sprinkle with extra chopped parsley, and serve hot.

Notes

- Use thin, evenly pounded chicken to help the rolls cook evenly and make rolling easier.
- Do not skip cooking the mushrooms until dry; excess moisture can cause the filling to leak out.
- You can substitute mozzarella with gouda or edam, and cream cheese with spreadable plain cheese.
- If the top browns too quickly, loosely cover the dish with foil during the last few minutes of baking.
- Leftover stuffing can be spread on toast or used to fill an omelet the next day.