Mushroom Stuffed Chicken Recipe
Chicken breast, which is claimed to be hard and hard to cook, becomes a flavor bomb, an invitation dish, worthy of the corner of the table, thanks to the right cooking techniques and a harmonious filling that will add flavor to its taste. You will be proud to present it to your guests. Bon Appetit!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Chicken: | |||
| Chicken Breast (All) | 3 Qty | ||
| Mushrooms (Culture) | 400 Grams | ||
| Liquid Oil | 2 Tbsp | ||
| Butter | 1 Tbsp | ||
| Dry Onion | 1 Qty | ||
| Fresh Basil | 12 Leaves | ||
| Red Capia Pepper | 2 Qty | ||
| Kashar (Cheddar) (Planed) | 3 Tbsp | ||
| Salt | 1 Tsp | ||
| Black Pepper | 1 Tsp | ||
| Ingredients for Marination: | |||
| Olive Oil | 1/2 Half Cup | ||
| Milk (Or Yogurt Juice) | 1/2 Half Cup | ||
| Black Pepper | 1 Tsp | ||
| Garlic (crushed) | 2 Clove | ||
| Ingredients for Frying: | |||
| Liquid Oil | 1 Cup | ||
| Crumbs Bread | 3 Tbsp | ||
| Egg White | 1 Qty | ||
Steps:
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Rinse your fresh chicken breasts and pat them dry with a paper towel. Cut them in the middle, making sure not to puncture, to form a pocket, and open a pocket with a knife.
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In a deep bowl, mix olive oil, milk or yoghurt juice, crushed garlic and any spices you want and rub the chicken inside and out with this mixture.
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Wrap the chickens and put them in the closet. Marinate in this sauce for at least two hours, or overnight if you have time.
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Clean the mushrooms by rubbing them with a paper towel without washing them or peel them thinly with a knife. Cut in half and cut into half rings. Prepare and grate the cheddar cheese. Clean and wash the leaves of fresh basil.
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Cut the red capia peppers in half, remove the seeds and cut into cubes.
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Heat two tablespoons of olive oil in a separate pan. Saute the peeled and diced onions and peppers until they soften and add the mushrooms. Fry the mushrooms until their juices are gone and season with salt and pepper.
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Take the rested chickens out of the marination and rub the excess sauce with your hands. Stuff the chicken breasts by blending the roasted mushrooms, peppers, cheddar cheese and chopped basil leaves.
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If you have kitchen thread and needles, sew them or cover the chickens with toothpicks so that the filling material does not come out. Dip first in beaten egg white, then in breadcrumbs and fry in plenty of oil until golden brown.
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Remove the toothpicks from the fried chicken and serve hot on a bed of mashed potatoes, garnished with lemon slices and fresh herbs if you wish. Enjoy your meal !
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Note: Eggplant liked these chickens and you can serve them with rice pilaf.
45 Min
