Description
Savory Chicken Breasts with Mushroom Risotto Filling
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup cooked Arborio rice
- 1 cup finely chopped mushrooms
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, warm 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until soft and translucent (about 3-4 minutes).
- Incorporate the finely chopped mushrooms and cook until tender and moisture has evaporated (roughly 5-7 minutes).
- Stir in the thyme, salt, and black pepper, then remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked Arborio rice with the sautéed mushroom blend, mozzarella, and Parmesan cheese.
- Create a pocket in each chicken breast without cutting all the way through.
- Fill each pocket with the risotto mixture and secure openings with toothpicks if needed.
- Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden-brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Allow the chicken to rest for 5 minutes before slicing and garnish with freshly chopped parsley.
Notes
- Ensure the chicken is fully cooked before serving.
- Toothpicks can be used to secure the filling if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg