Mushroom stuffed chicken breasts

Name: Mushroom stuffed chicken breasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 15 g (1/2oz) butter; 150 g (5oz) chestnut mushrooms, finely chopped; Few fresh sage leaves, roughly torn; 4 skinless chicken breasts; 150 g (5oz) full-fat cream cheese, we used Philadelphia; 1 tsp. wholegrain mustard; 4-8 slices Parma ham

For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they’ve cooked. Bubble for a minute to let it evaporate, then add the sage.

By The GH Kitchen TeamPublished: 08 May 2013

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Food, Ingredient, Cuisine, Dish, Plate, Meal, Recipe, Meat, Seafood, Dishware,

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

15 g (1/2oz) butter
150 g (5oz) chestnut mushrooms, finely chopped
Few fresh sage leaves, roughly torn
4 skinless chicken breasts
150 g (5oz) full-fat cream cheese, we used Philadelphia
1 tsp. wholegrain mustard
4-8 slices Parma ham

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over a high heat and cook mushrooms for about 5min, stirring frequently, or until tender and any liquid has evaporated. Add the sage and fry for a few seconds more. Set pan aside to cool.
2. Step 2
  Meanwhile, slice chicken breasts in half horizontally through one side (keep other side attached). Open out like a book, then bash between two sheets of greaseproof paper or clingfilm with a rolling pin to get a more even thickness.
3. Step 3
  Mix cream cheese, mustard and seasoning into the mushroom pan. Press a quarter of the mixture over one side of each breast, then fold over the other half to cover the stuffing. Wrap one or two pieces of Parma ham around each breast to secure the stuffing. Put the breasts on a baking tray.
4. Step 4
  Cook in the oven for 20-25min until piping hot through the middle. Serve with new potatoes and seasonal veg.
  
  MORE: Delicious stuffed chicken breast recipes

Get ahead

Prepare up to step 3 up to two hours ahead, cover and chill. Complete recipe to serve.

Per Serving:

Calories: 428
Total fat: 27 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time