Recipe: Appetizing Stuffed Chicken Breast with Morel Mushrooms & Stuffing

Stuffed Chicken Breast with Morel Mushrooms & Stuffing. Great recipe for Stuffed Chicken Breast with Morel Mushrooms & Stuffing. During Morel Mushroom season this year I decided to add a Morel Mushroom to a chicken & stuffing recipe I have made in the past and this turned out FANTASTIC Put morels in mixing bowl and add warm water to cover. Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.

Here, I show you how to make a seared chicken breast with a morel mushroom cream sauce. The morel mushrooms (which are a favorite of mine) is what makes the dish something special. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine. You can have Stuffed Chicken Breast with Morel Mushrooms & Stuffing using 5 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Stuffed Chicken Breast with Morel Mushrooms & Stuffing

1. Prepare 4 of Boneless Chicken Breast.
2. You need 1 box of Stove Top Stuffing.
3. Prepare 4 of Morel Mushrooms.
4. Prepare 1/2 cup of Flour.
5. You need 1 of Salt & Pepper to taste.

Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Freshly ground black pepper Morel mushrooms cost more than the average fungus, but you won't regret dropping a bit of cash on these babies. Nutty, meaty morels taste delicious fried, stuffed, sautéed, and roasted. Here's how to to make the most of these mushrooms that show up in early spring and only stick around a few weeks.

Stuffed Chicken Breast with Morel Mushrooms & Stuffing step by step

1. Pound out each chicken breast till very thin. Prepare Stuffing according to the box directions. Spread a generous amount of stuffing in center of chicken breast and top with 1 Morel Mushroom..
2. Roll eac chicken breast up and dredge in flour. Brown in a skillet with a small abount of oil. Place all 4 browned Chicken breast in a baking dish and cover. Bake for 45 to a hour at 350°F.

Pan-roasted chicken with pan sauce—like this one flavored with morel mushrooms and shallots and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing.