Stuffed Chicken Breast with Mushroom and Ham

Stuffed Chicken Breast with Mushroom and Ham - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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You must try this cheesy chicken meal!

Read on if you like chicken and cheese. This to die for recipe, might be your new favourite chicken meal.

It’s made using flattened chicken breasts that are filled with smoked ham, butter sautéed mushrooms and grated Parmesan cheese. The chicken is then browned in butter and coated in Mozzarella cheese. It’s gently poached in chicken stock until the cheese has melted. The stock is then reduced into a glaze, and poured like a sauce, over the chicken.

You can also make these in advanced. Make sure you refrigerate the cooked mushrooms before using so they are very cold. Keep the prepared chickens wrapped in the same cling film and refrigerate. They are ready to use the next day. Great with pasta or potatoes, nice green vegetable such as broccoli, asparagus, or green beans.

Ingredients

4 chicken breasts, skinless
7oz -200g mushrooms
2 tbsp butter
4 slices of smoked ham
1 tsp dried oregano
8 tbsp grated Parmesan cheese
12 slices mozzarella cheese
1 cup chicken stock
Flat leaf parsley (handful chopped)

Steps

Step 1
Finely slice mushrooms. Melt butter in pan, add mushrooms with oregano, cook over high heat until mushrooms are nicely browned. Set aside to cool down.
Step 2
Using a sharp knife, slice the chicken breast parallel to your chopping board starting from the thick side. Do not cut all the way through, it should open like a book.
Step 3
Sandwich the chicken between cling film and using the flat side of a meat mallet, pound until even size.
Step 4
Place a slice of smoked ham on one side of chicken. Divide and place mushrooms evenly on top of ham. Sprinkle parmesan cheese over the mushrooms. Fold back the breast to form sandwiches. Push it together so it’s packed tight.
Step 5
On medium heat, add extra butter in pan, once melted, add the chicken, until nicely browned on one side, then carefully, turn chicken over and cook the other side. Deglaze with the chicken stock.
Step 6
Cover tops of chicken with slices of mozzarella cheese. Add some cracked pepper over the cheese and pour in chicken stock. Cover with lid and turn heat down to low. Simmer approx. 2-3 minutes or until cheese has nicely melted.
Step 7
Reduce the pan juices on high heat until if becomes a glaze. Pour over chicken to cover all the cheese. Sprinkle chopped parsley.

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