Creamy Garlic Mushroom Sauce & Cheese Stuffed Chicken Breast | YOU NEED THIS RECIPE!
Creamy garlic mushroom sauce is easily one of the best sauces out there and with this incredible sauce, we're going to use it to fill a cheese-stuffed chicken breast that's oozing with cheese and so much flavour. Once you learn how to make this creamy garlic mushroom sauce and cheese stuffed chicken breast you'll never go back. It’s also Keto-friendly.
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Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Santoku Kitchen Knife 17.8cm -
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Mixing Bowl 4 Piece Set -
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Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Essteele Per Vita Open French Skillet 24cm -
Essteele per Vita Sauteuse 28cm -
Honey Mustard Dressing -
Serves - 2
Ingredients -
Mushroom Stuffing -
3 Tbsp (42g) - Clarified Butter
200g (7oz) - Swiss Brown Mushrooms, Sliced
2 - Garlic Cloves, Minced
4 - Sprigs Of Thyme, Roughly Chopped
5g (0.2oz) - Flat Leaf Parsely, Roughly Chopped
Seasoning To Taste
Chicken -
2 - Large Chicken Breasts, Split
1/2 tsp (3g) - Garlic Salt (Can be substituted for garlic powder and salt to taste)
1/2 tsp (2g) - Onion Powder
1 tsp (5ml) - Olive Oil
3 - Bocconcini Balls, Thinly Sliced (Can be substituted for mozzarella)
Parmigiano Reggiano To Taste
Seasoning To Taste
Creamy Garlic Sauce -
2 Tbsp (28g) - Clarified Butter
3 - Garlic Cloves, Minced
250ml (1 Cup) - Thickened Cream
5g (0.2oz) - Flat Leaf Parsely, Roughly Chopped
Seasoning To Taste
Notes -
Storage -
This can be stored in the fridge for up to 3 days and I don't recommend freezing due to the chicken drying out and the sauce splitting.
Reheating -
Place the chicken back into an oven set on 180.c - 350.f for 10 minutes to warm the chicken. Place the sauce over low heat and gently stir to heat. Once the sauce is hot, add in the chicken and cook over low ensuring the chicken is hot throughout.
Music List -
Song - Struggle
Artist - Damma Beatz
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Song - Jacuzzi
Artist - Jobii
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Song - Sweet Talk (Instrumental Version)
Artist - Tyra Chantey
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Song - Eclipse
Artist - AGST
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Thanks for watching!
#Garlicmushrooms #Mushroomsauce #Chicken
Chicken Breasts Stuffed with Prosciutto & Cheese
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4 large boneless, skinless chicken breasts, halved
4 thin slices prosciutto
1 cup grated fontina cheese
1 cup all-purpose flour
1 cup whole milk
4 sage leaves
2 tablespoons olive oil
2 tablespoons butter
½ cup chicken broth
¼ cup heavy cream
Salt and pepper, as desired
8 toothpicks
These Chicken Breasts stuffed with Prosciutto & Cheese are made with chicken, prosciutto, fontina, flour, milk sage and cooked on the pan.
Prep the chicken. Start by patting the halved chicken breasts dry and sprinkling salt and pepper over them.
Form the chicken. Lay the slice of prosciutto flat onto the cut side part of the chicken breast. Add about a tablespoon of cheese onto the prosciutto and lay the sage leaf on. Roll up the chicken and use a few toothpicks to secure the roll. Repeat with the rest of the chicken.
Dredge the chicken. In a large bowl, pour in the milk. In another large bowl, add the flour. Take each rolled up chicken and drench in the milk. Finish by dredging into the flour. Repeat with the rest.
Cook the chicken. Heat up the oil and butter in a large saucepan with a lid on medium high heat. Brown the rolled up chicken, about 4-5 minutes on each side. Use tongs to flip.
Pour in the chicken broth, reduce heat to medium, cover and cook for 15-20 minutes, until the chicken is cooked through, or until internal temperature is 165°F. Take the chicken out and place on a plate.
Make the sauce. Pour the heavy cream into the remaining liquid in the pan and mix well. Pour the sauce over the chicken.
Chicken Breast With Mozzarella And Prosciutto: Make It Like An Italian Mom! | TODAY
After her husband died three years ago, Elisa Costantini was looking for something to help fill the void of her loss. With the help of her son Frank and Kickstarter, she published the cookbook “Italian Moms: Spreading Their Art to Every Table.” She and Frank visit Kathie Lee and Hoda to demonstrate her recipe for chicken breasts stuffed with mozzarella and prosciutto.
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Chicken Breast With Mozzarella And Prosciutto: Make It Like An Italian Mom! | TODAY
The juiciest chicken breast stuffed with cheese and rolled with prosciutto
The juiciest chicken breast stuffed with cheese and rolled with prosciutto
Prosciutto Chicken Breast Recipe
You will love this #prosciutto #chicken breast #recipe!
Impress your guests with this easy Happy Valley Prosciutto Mozzarella Chicken with sun dried tomato, fresh basil, and Happy Valley Mozzarella Cheese.
A few minutes of layering some quality ingredients then shallow fry the chicken until slightly brown and into the oven it goes!
This tastes like a meal you’d get from a fancy Italian restaurant.
Try it now!
PROSCIUTTO CHICKEN BREASTS
Prep: 20 mins
Cook: 35 mins
Total: 1 hr 20 mins
Serves: 2
INGREDIENTS
• 2 boneless chicken breasts
• 100 gm Happy Valley mozzarella cheese (grated)
• 4 slices prosciutto
• 2 tbsp chopped sun-dried tomatoes
• Basil leaves (20 leaves or more)
• 2 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
INSTRUCTIONS
1. Preheat oven to 225 C degrees.
2. Cut the chicken horizontally to make the chicken breast wider (do not separate it).
3. Add salt and black pepper to taste, top with basil leaves, 2 slices of prosciutto, shredded mozzarella cheese, and a tbsp of chopped sun-dried tomatoes. Carefully roll up the breasts and secure them with toothpicks. Season with black pepper.
4. Shallow fry chicken breast in a pan until slightly brown on all sides. Move the chicken to a baking dish and bake for 20 minutes until chicken is cooked through.
5. Put chicken onto a chopping board, discard toothpicks and wait about 15 minutes before slicing each chicken breast.
Happy Valley dairy products. Made from the milk of happy cows living on lush green dairy farms in Australia. Our 100% Australian dairy products are handmade from full cream Gippsland milk. With no preservatives or other additives, you can taste the Australian quality and freshness. Plus, the high calcium in the milk helps build strong bones, teeth, and muscles. This is genuine Australian dairy nutrition at its best!
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Prosciutto Wrapped Chicken Breast
Sarah Carey makes the perfect meal for one and it’s all made in the broiler, this flavorful Prosciutto Wrapped Chicken Breast with Roasted Green Beans cooks in just 20 minutes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.