We tend to cook a lot of chicken, so for this dinner I wanted to try something different. It's our first attempt at stuffed chicken & it turned out really well. The chicken was perfectly done & the filling was so delicious. I'm excited to try this recipe with different ingredients for the filling (especially different soups and veggies). We used 3 different cheeses, but you can substitute however you'd like (or just use 1 type of cheese). Sometimes we go a bit overboard on the fillings (you should see our sandwiches at lunch!) . . . We served it with some yummy homemade potato wedges.
- 3-4 boneless chicken breasts (1.5-2 lbs.)
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 medium onion, sliced
- 4 oz. sliced mushrooms
- 1 cup broccoli, cut into small pieces
- 6 oz. spinach
- 1 egg, beaten
- 1 tbsp. cilantro (or parsley)
- 2 tbsp. Panko breadcrumbs (or similar)
- 2 tsp. grated parmesan cheese
- 1/2 cup mozzarella cheese
- 1/4 cup blue cheese
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 can (10.5 oz) condensed tomato soup
- 1/2 cup water
- 1 tbsp. basil
- Preheat oven to 350F. Spray a baking dish with cooking spray.
- Put chicken breasts in a large ziplock bag and seal tightly. Gently pound with a meat mallet to flatten (or whatever you might have – we used a roller).
- In a large skillet, heat oil and butter over medium heat. Add the onions, mushrooms, and broccoli. Cook until onions and broccoli are soft.
- Add the beaten egg, breadcrumbs, cilantro, spinach, cheeses, salt and pepper. Stir well.
- Fill each chicken with the skillet mixture. Roll each up and hold in place with a toothpick. Mix tomato soup with water and basil.
- Place chicken in the baking dish and spoon extra filling around the pieces. Pour soup mixture over the chicken and bake uncovered for an hour. Remove toothpicks and serve.