Cheese and Mushroom Stuffed Chicken Breasts

Total Time
Prep 25 mins
Cook 20 mins

This is a great dish to serve for company.

Ingredients Nutrition


  1. Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
  2. Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
  3. Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.


Most Helpful

These are wonderful -- "a definite keeper", says my husband! I actually found this recipe on the back of a bag of cheese... I think it was Sargento. I thought I would beat someone to posting it, but I guess not. :) I made these up yesterday and served Recipe #199763 and a rice pilaf with almonds alongside. A definite hit with our dinner guests and our family!

unmistakable1 August 14, 2009

The only change I made was I used thinly sliced chicken. I put half of the chicken in the pan, spread the cheese/mushroom mixture over that, and then put the last of the chicken over it. I avoided using the toothpicks and rolling anything but kept the cheese mixture from drying out. So mine is just a lazier version but I still love this recipe!

ericaj April 07, 2007

This dish was easy and delicious. My husband, who does not often, got this recipe out of my cookbook and tried it. We loved it and my two year old son kept asking for more.

Robyn's Kitchen November 10, 2006

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