Recipe by USA WEEKEND columnist Pam Anderson
"When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests)."
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dried mushrooms (the variety of your choice)
portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
dried thyme leaves
mild goat cheese
Salt and pepper, to taste
split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
cornstarch dissolved in
Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel instead of chicken. OK, I'm kidding, but really, why do people post how much they love a recipe, then proceed to tell you how they completely changed it? It cracks me up!
This did not turn out well for me. Baking the chicken breast at 425 for that long was like boiling it in its own juices, the chicken was hard and over done. The honey balsamic was just a bit off tasting. Will take it off my saved recipes. Maybe I didn't "get this" recipe, there could be hope for it, just not for me.
The reason the previous reviewers chicken burned is probably because she altered the ingredients without altering the cooking. Chicken thighs are a lot smaller and need to be cooked on lower heat. (BTW-The recipe DOES state to remove the bone). I made this almost as is except for the addition of re-constituted chopped sun-dried tomatoes that I happened to have on hand to the stuffing mixture. I also did not use dried mushrooms and as a consequence substituted veggie stock for the reserved mushroom stock in the recipe. Perfect recipe. Even my 7 year old loved it.
I had to change this recipe a bit since I only had fresh mushrooms, sherry vinegar instead of balsamic, chicken thighs instead of breasts, and I wanted more garlic. My hubby said the cheese wasn't too goaty, and the mushrooms weren't too strong - it was a nice balance. I would also recommend removing the bone - it's so much easier to eat.
The biggest problem I had with this recipe is that well before the chicken was done, the skin burnt where it had been stuffed.
I will definitely make this, or a slight variation, again, but I think it has to be covered until the last 5-10 minutes to prevent the skin from burning.
4 stars as written
5 stars if the skin didn't burn
This was one of the best meals I have ever eaten! My whole family LOVED it! I plan on making this meal very often. The only thing i did different was to use boneless chicken breasts and I just sliced them almost completely in half to stuff them.
I changed this a lot!!! For the filling only used fresh mushrooms and replaced the goats cheese with Parmesan. I used a chicken breast with no skin which I battered out then put the mushroom stuffing in the middle and rolled up. I then wrapped the rolled chicken in streaky bacon which I basted with the balsamic/honey sauce. Didn't bother with the pan sauce, just kept basting the chicken every 10mins or so. It ended up being a very lovely dish. Thanks for the inspiration!
My hubby and I have lost a bunch of weight, and we're always looking for new, tasty recipes that are within our caloric limits. This recipe totally exceeded my expectations! It was savory, flavorful and very, very good. I did six smallish chicken breasts. I never cook skin-on breasts, so I cut pockets and stuffed the mixture inside the breasts. I didn't use the food processor; I cut the mushrooms by hand. I had some left over, so I added it to the sauce I made from the pan drippings. This was AMAZINGLY good, and I didn't tweak the recipe itself really at all. I like to try it the way it is written first before I tweak it!
I added mozzarella cheese, less than a hand full of fresh baby spinach leaves, and sun dried tomatoes to the filling. I served the chicken over a bed of mashed potatoes. It was to die for! My boyfriend and I absolutely loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 423
** Calories from Fat: 138
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