Chicken Fillet Stuffed with Mushrooms and Cheese
Main Dishes • European
Description
Chicken fillet stuffed with mushrooms and cheese
Ingredients
- Pickled Chanterelles 15 oz
- Chicken fillet 6 pieces
- Garlic 4 cloves
- Onion 1 piece
- Tarragon to taste
- Swiss Cheese 10 oz
- Lemon 2 pieces
- Brown Sugar ¼ cup
- Italian chopped parsley 1 bunch
- Apple Cider Vinegar ¼ cup
- Balsamic Vinegar ¼ cup
- Worcestershire Sauce 1 tablespoon
- Olive Oil ½ cup
- Dijon Mustard ½ tablespoon
- Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
Step-by-Step Guide
Step 1
For the marinade: juice and zest of 2 lemons, Italian herbs – 1 tablespoon, garlic – 2 tablespoons, pressed through a garlic press, brown sugar – ¼ cup, balsamic vinegar – ¼ cup, apple cider vinegar – ¼ cup, Worcestershire sauce – 1 tablespoon, Dijon mustard – ½ tablespoon, olive oil – ½ cup, salt – 1 teaspoon, pepper – ½ teaspoon. Mix all marinade ingredients until smooth.
Step 2
Place the chicken in a ziplock bag, pour in the marinade. Marinate for 20 minutes while preparing the mushrooms.
Step 3
Preheat the oven to 375°F.
Step 4
Sauté the onion and garlic in olive oil. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms are cooked.
Step 5
Make a slit in the chicken breasts lengthwise, but do not cut all the way through, creating a pocket. Stuff with mushrooms and a piece of cheese, sprinkle with tarragon. Secure the breasts with a toothpick to prevent the filling from falling out.
Step 6
Sear the breasts for a couple of minutes on each side in olive oil, then transfer them to a baking dish and cover with foil.
Step 7
Bake in the preheated oven at 375°F for about 10 minutes (until cooked through).
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