Chicken Stuffed With Basil and Mozzarella Cheese

Chicken Stuffed With Basil and Mozzarella Cheese

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
597 Calories
35g Fat
19g Carbs
50g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 597
% Daily Value*
Total Fat 35g 45%
Saturated Fat 20g 98%
Cholesterol 236mg 79%
Sodium 906mg 39%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 50g
Vitamin C 6mg 30%
Calcium 243mg 19%
Iron 4mg 20%
Potassium 635mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful chicken breast recipe is elegant enough for guests or a weekend family dinner. Chicken breasts are flattened, filled with basil and cheese, rolled in breadcrumbs, 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.

Ingredients

  • 4 boneless chicken breast halves

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon unsalted butter

  • 2 cloves garlic, finely minced

  • 1/4 cup fresh basil, chopped

  • 4 small slices mozzarella cheese, or 2 ounces shredded mozzarella cheese

  • 1 large eggbeaten

  • 1/2 cup fine dry breadcrumbs

  • 1 teaspoon dried parsley flakes

For the Sauce:

  • 3 tablespoons unsalted butter

  • 1 clove garlic, finely minced

  • 2 tablespoons flour

  • 4 to 6 ounces mushrooms, sliced

  • 3 to 4 green onions, sliced

  • 1/4 teaspoon salt, or to taste

  • 1 dash freshly ground black pepper

  • 1 cup chicken broth

  • 1/2 cup heavy cream

Steps to Make It

  1. Heat oven to 375 F. Lightly oil a baking pan or spray with nonstick cooking spray.

  2. 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.

  4. Beat the egg in a shallow bowl.

  5. In a wide bowl, combine the breadcrumbs and parsley.

  6. Carefully dip the rolled chicken breasts in the egg; turning to coat well, then coat with breadcrumbs. Arrange the chicken breast rolls on the baking sheet. Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked.

  7. 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 a 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.

  8. Serve the chicken with the sauce, along with noodles or rice and a side vegetable.