This Stuffed Chicken Breast recipe is the perfect combination of breaded chicken, sauteed mushrooms, and savory sauce. Also, it's healthy and the breading is gluten-free!
You'll need a few ingredients to make this easy recipe, so let's round them up and get started!
Mix the cheese, onion, and basil with half a cup of the breadcrumbs and one of the eggs.
Place the chicken breasts between two pieces of wax paper and pound them to 1/4 inch thick.
Place a large spoonful of filling on each breast, in a line towards the top.
Roll them up and secure with kitchen twine. Toothpicks will also work.
Coat the chicken in egg first, then in breadcrumbs. Place on a baking sheet.
Top each breast with a slice of butter, and bake in the oven.
In a sauté pan, cook the mushrooms in butter, adding in the wine after a few minutes.
Pour in the stock, and simmer until the mixture reduced by half. Then take it off the heat and whisk in the butter.
Cut the string from each chicken breast, and slice to reveal the filling. Then top with the mushroom sauce and dig in!
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