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Mushroom Swiss Stuffed Chicken
Rachel Kim

Mushroom Swiss Stuffed Chicken

Browned mushrooms and Swiss make a compact filling that tastes like a diner sandwich without bread. Cooking the mushrooms until dry keeps steam from opening the chicken pocket. The breasts sear briefly, finish in the oven and rest before slicing so the cheese stays inside.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon butter
  • 8 ounces cremini mushrooms finely chopped
  • 1 small shallot minced
  • 1/2 teaspoon dried thyme
  • 4 boneless skinless chicken breasts 7 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces Swiss cheese shredded
  • 1 tablespoon olive oil

Method
 

  1. Heat the oven to 400°F. Cook mushrooms, shallot and thyme in butter for 8 minutes until browned and dry; cool.
  2. Cut a pocket in each breast and season with salt and pepper. Mix mushrooms with Swiss, fill the pockets and secure with toothpicks.
  3. Brown chicken in oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven.
  4. Bake 18 to 24 minutes until chicken reaches 165°F beside the filling. Rest 5 minutes and remove toothpicks.