Cheese and Mushroom Stuffed Chicken Breasts

"This is a great dish to serve for company."
photo by ZaidsMommy photo by ZaidsMommy
photo by ZaidsMommy
photo by ZaidsMommy photo by ZaidsMommy
photo by Asha1126 photo by Asha1126
Ready In:




  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. unmistakable1
    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!
  2. ericaj
    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!
  3. Robyns Kitchen
    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.
  4. I'mPat
    The only change I made was to substitute finely sliced spring onion (scallion) for the onion due to a family members allergy to onion and I used a mixture of tasty and swiss cheese. Was a little dry and not as crisped as hoped but all agreed it was the best baked crumbed chicken that we have had. Will do it again but instead of drizzling the melted butter over the chicken I'll give a quick saute in the frypan and finish of in the oven and also I think I would add some finely diced cooked bacon to the mix.
  5. krisdecam
    I really enjoyed making this dish and my husband loved it! He has asked me to make it several times since. The ingredients are all things we usually have in the house. It was a simple recipe to follow. Perfect for special dinners and guests!



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