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Mushroom Stuffed Chicken Breast with Rosemary Butter
Elegant but easy mushroom stuffed chicken breasts basted with rosemary butter. Nice enough for company, but easy enough for a weeknight meal.
- 4 bone-in split chicken breasts
- 10 oz sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tbsp butter
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 sprig fresh rosemary about 3-inches long or 2 tsp dehydrated rosemary (crushed)
Preheat oven to 375 degrees F
Cut a deep pocket through the thickest part of the breast (see post pics for place to cut)
Heat the 1 tbs butter and olive oil in a large skillet over medium-high heat.
Saute mushrooms, onion and garlic until mushrooms begin to brown; add the 1 tsp salt. Let the mushroom mixture cool until you can handle it.
Rosemary Butter: melt butter with sprig of rosemary in a small saucepan; set aside.
Stuff pockets in chicken with the mushroom mixture.
Place chicken breasts in a large (13 x 9 should do) baking dish
Baste with half the butter mixture.
Bake for 30 minutes then baste with the remaining rosemary butter.
Bake for an additional 20-30 minutes or until chicken tests done (registers 175 degrees on a meat thermometer or juices run clear)
Serving: 1person | Calories: 441kcal | Carbohydrates: 5g | Protein: 51g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 183mg | Sodium: 875mg | Potassium: 1091mg | Fiber: 1g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg