Chicken breast stuffed with mushrooms, bacon and cheese.

Stuffed Chicken Breast


Ingredients for 4 servings:

4 chicken breasts, 8 oz. each,
1 tbsp. sweet paprika,
1 teaspoon oregano,
2 tablespoons panko breadcrumbs,
2 tablespoons extra virgin olive oil,
1 teaspoon white balsamic vinegar,
salt and pepper to taste.
For the stuffing:
2 cups of sliced gourmet mushroom mix (cremini, portobello, agaricus, shiitake),
3 strips of roasted bacon, sliced,
2 oz. of shredded asiago cheese,
1 tablespoon whole wheat flour,
1 small onion, chopped,
2 garlic cloves, chopped,
salt and pepper to taste,
1 pinch of chopped fresh thyme,
1 teaspoon butter,
2 tablespoons extra virgin olive oil.


1. Combine the paprika, oregano, olive oil, vinegar, and salt and pepper, in a bowl, and roll the chicken in the marinade until all parts of the chicken are covered.

2. Cover with a cling wrap and refrigerate for at least 15 minutes.

3. In the meantime, heat the butter and the remaining olive oil in a large heavy pan, and saute the garlic and onion for 3 minutes.

4. Add the sliced mushrooms and bacon, and saute for 3-4 more minutes.

5. Now, add the flour and stir well.

6. Remove from heat and fold-in the shredded asiago cheese into the mixture.

7. Season to taste with salt and pepper.

8. Let the stuffing rest for a few minutes.

9. Remove the chicken breasts from the fridge, and cut a deep slit in each of them, starting from the thickest part, using a sharp pairing knife.

10. Fill the slits with the stuffing, using a small spoon or a piping bag.

11. Arrange the chicken breasts in a greased baking dish, and sprinkle them with the panko breadcrumbs.

12. Bake in a preheated oven at 375 F for about 25 minutes, or until ready.

The stuffed chicken breast from the picture is served with cream sauce, with mashed potatoes and seasonal vegetables.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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