Chicken Stuffed With Basil and Mozzarella Cheese

Chicken Stuffed With Basil and Mozzarella Cheese
Diana Rattray
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 4 Servings
Ratings (51)

This flavorful chicken breast recipe is elegant enough for guests or make it for a weekend family dinner. Chicken breasts are flattened, filled with basil and cheese, rolled in bread crumbs, then baked to perfection. The mushroom sauce provides the perfect topping for these chicken breast rolls. They're wonderful with rice or pasta, along with a tossed salad.

What You'll Need

  • 4 chicken breast halves (boneless)
  • salt to taste
  • black pepper to taste
  • 1 tablespoon butter
  • 2 cloves garlic (finely minced)
  • 1/4 cup basil (fresh, chopped)
  • 4 small slices mozzarella cheese (or 2 ounces shredded Mozzarella cheese)
  • 1 large egg (beaten)
  • 1/2 cup bread crumbs (fine, dry)
  • 1 teaspoon parsley (dried flakes)
  • For the Sauce:
  • 3 tablespoons butter
  • 1 clove garlic (finely minced)
  • 2 tablespoons flour
  • 4 to 6 ounces mushrooms (sliced)
  • 3 or 4 green onions (sliced)
  • 1/4 teaspoon salt (or to taste)
  • 1 dash black pepper
  • 1 cup​ ​chicken broth
  • 1/2 cup​​ heavy cream

How to Make It

  1. Heat oven to 375 F. Lightly oil a baking pan or spray with nonstick cooking spray.
  2. Wash chicken and pat dry. Put the chicken, one piece at a time, in a food storage bag and pound gently with a meat mallet or other heavy object until about 1/4 inch thick. Repeat with all of the chicken breasts. Sprinkle with salt and pepper.
  3. Saute the garlic in butter for about 1 minute, just to soften. Combine the garlic with basil leaves. Spread basil mixture over each chicken breast; top with a slice of Mozzarella cheese or a little of the shredded Mozzarella cheese. Roll the chicken up and secure with toothpicks.
  1. Beat the egg in a shallow bowl.
  2. In a wide bowl, combine the bread crumbs and parsley.
  3. Carefully dip the rolled chicken breasts in the egg; turning to coat well, then coat with bread crumbs. Arrange the chicken breast rolls on the baking sheet. Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked.
  4. Meanwhile, heat 3 tablespoons of butter over medium-low heat. Add the mushrooms and cook until tender and browned. Add garlic, green onions, 1/4 teaspoon salt, and dash of pepper. Cook, stirring, for 1 minute longer; add the flour and stir until well blended. Add the chicken broth and simmer for about 2 minutes. Add cream and heat through.
  5. Serve the chicken with the sauce, along with noodles or rice and a side vegetable.
Nutritional Guidelines (per serving)
Calories 1823
Total Fat 107 g
Saturated Fat 39 g
Unsaturated Fat 39 g
Cholesterol 723 mg
Sodium 1,475 mg
Carbohydrates 56 g
Dietary Fiber 7 g
Protein 154 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)