Mozzarella Stuffed Chicken Breast
Mozzarella Stuffed Chicken BreastSucculent chicken breast stuffed with mozzarella cheese and sauteed mushrooms in a rich velvety white wine sauce makes an easy and unforgettable weeknight dinner.
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Calories: 321kcal
Mozzarella Stuffed Chicken Breast
Equipment
- 1 Cast Iron Skillet dutch oven, oven-safe skillet
- 1 Chef's knife
- 1 Cutting board
- 1 Baking sheet
- Paper towels for absorbing excess moisture
- Foil Paper for easy clean-up
- Large pot for brining
Ingredients
Brining Process
- 4 cups boiling water
- ¼ cup kosher salt
Chicken Prep
- 4 boneless skinless chicken breast
- 4 tablespoon grapeseed (2-TBSP for searing chicken; 3-TBSP searing mushrooms)
- 1 tablespoon onion powder
- 1 tablespoon granulated garlic powder
- 1 tablespoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 3 teaspoon kosher salt
- 1 cup mushroom (mini bella or white mushrooms)
- 1 cup mozzarella cheese (shred using a box grater (DO NOT BUY PRE-SHREDDED CHEESE))
White Wine Sauce
- 1-½ tablespoon butter (COLD butter)
- ½ cup white wine (one that you might drink)
Instructions
Brining Process
- Add water luke warm water to a large pot then add kosher salt. Swirl water until salt dissolves. Then, add chicken to salt-water mixture and cover with plastic wrap. Brine chicken in this mixture for the amount of time you see fit. For at least 15 minutes up to 24 hours in the fridge.
Chicken Prep
- Preheat oven to 400 degrees.
- Rinse the mushrooms under cool water and dry them thoroughly with paper towels. Slice them into fairly thick slices. Grate mozzarella cheese using a box grater. Set aside.
- Place a saute pan over medium-high to high heat. Add grapeseed or olive oil to the pan. Add sliced mushrooms into a single layer and saute both sides until golden brown while adding a little more cooking oil if necessary. Place on a clean plate. Set aside.
- Line a baking sheet with foil paper then add a layer of paper towels on top of the foil paper. Remove each breast from the brine and rinse thoroughly under cool water. Gently shake off any excess water while trying NOT to splatter. Lay each breast on top of the prepared baking sheet. Using additional paper towels pat the top of each breast to absorb any excess moisture.
- Using kitchen shears or a paring knife, cut a slit through the thickest part of the breast. When cutting, do not cut through to the opposite end of the breast. The goal is to create a "pocket". Stuff each breast with sauteed mushrooms, mozzarella cheese & spinach (optional). Use ONE toothpick to secure the slit to prevent the filling from seeping out.
- Remove paper towels from the baking sheet and discard ONLY leaving on the foil paper. Place the chicken breasts on top of the foil paper. Drizzle grapeseed oil or olive oil on both sides to act as a binder then season generously with your Cajun seasoning blend.
- Place a cast iron skillet or another oven-safe skillet over medium-high heat, and add grapeseed oil or olive oil to the skillet. When hot, gently place each chicken breast in the skillet. Sear each side for 6 to 7 minutes (you'll want each side to be golden brown as shown in the photo).
- Then place in a preheated 400-degree oven and bake until the internal temperature of the thickest part of the breast reaches 165 degrees F.· Remove from oven & place chicken breast on a clean plate. REMOVE TOOTH PICKS
White Wine Sauce
- Place the same skillet with the pan juices over medium heat. Add 1-½ to 2 Tablespoons of COLD butter into a skillet stirring vigorously while the butter melts. Then add ½ cup of white wine and bring to a gentle boil then turn down the heat to simmer until the sauce thickens (pay attention to the consistency, so the sauce doesn't evaporate). Add your mozzarella stuffed chicken breast back to the skillet and spoon sauce over each breast. Allow the chicken breast to rest for 5-7 minutes.
Notes
- If you do not have an oven-safe skillet, you can sear the chicken breast on top of the stove in a pan or skillet then transfer the seared chicken breast and drippings to a casserole dish and cover with aluminum foil.
- You can omit the searing and simply cook the chicken breast in a casserole dish and cover with aluminum foil.
- If you're stuffing with frozen spinach, make sure to thaw the spinach completely and remove as much of the excess water as possible using paper towels before stuffing.
- Be very generous when stuffing each breast.
- Use a instant read meat thermometer to prevent over cooking. Internal temperature should register to 165 degrees F.
- Line baking sheet with foil paper for easy clean-up.
- Use paper towels to pat dry chicken breast and to remove excess water from frozen spinach.
Nutrition
Calories: 321kcal | Carbohydrates: 2g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 348mg | Potassium: 501mg | Vitamin A: 315IU | Vitamin C: 2.4mg | Calcium: 163mg | Iron: 0.7mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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