Chicken Breasts Stuffed with Mushrooms

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60 min


6 persons




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Delicate juicy chicken breast stuffed with mushrooms and cheese, and then lightly fried and stewed in cream.


  • chicken breasts : 3 piece
  • champignons : 300 g
  • onion : 150 g
  • cheese : 50 g
  • cream : 300 ml (15% fat)
  • oil : 2 Tbsp
  • salt : 1 tsp
  • black pepper : 1 pinch

Metric Conversion

Stages of cooking

  1. Peel and chop the onion.
    Heat oil in a pan and put onion, fry until it becomes light golden.

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  2. Cut mushrooms into slices and add to the pan.

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  3. Stir, fry until all liquid evaporates and the mushrooms are lightly browned. At the end add salt and pepper.

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  4. Remove the mushrooms from the pan, add grated cheese to the half of the mushrooms, mix (this will be stuffing).

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  5. Cut a small fillet from each breast, which is located on the bottom side.
    Then, with the help of a small knife, make one lengthwise cut on the breast, but without cutting through to the end.

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  6. Next, make two deep lateral cuts going deep into the sides, and open the breast, it looks like a large pocket.
    Salt inside.

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  7. Put inside part of the filling.

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  8. Close with the small part of the fillet

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  9. Add some vegetable oil to the pan, heat well.
    Put the breasts, stuffed part down, fry for about 5-7 minutes until it becomes light golden.

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  10. Turn over and fry for another 5-7 minutes.

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  11. Add mushrooms, cream and stew on a small fire for about 15-20 minutes. Finally the dish is done!

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