Gouda & Mushroom Stuffed Chicken
Boneless chicken stuffed with smoked gouda cheese and mushrooms. Baked to perfection, smothered with cheese and mushrooms
Servings 4 people
Ingredients
- 5 Tbsp. olive oil divided
- 1/2 C. white onion diced
- 2 cloves garlic minced
- 16 oz. baby bella mushrooms divided
- 1 Tbsp. dried parsley
- 3/4 tsp. dried thyme
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 2 C. smoked Gouda cheese shredded, divided
- 4 boneless, skinless chicken breasts
Instructions
- Mise en place. Make sure smoked Gouda is shredded.
- Pre-heat oven to 375° F.
- Chop 12 oz. of mushrooms. Set aside. Slice remaining 4 oz. of mushrooms. Set aside. (Optional: discard mushroom stems before chopping.)
- Slice pockets into chicken breasts, being careful not to cut through. Pound chicken lightly with rolling pin to uniform thickness. Set chicken aside.
- Heat 2 Tbsp. olive oil in a large skillet. Add onions. Sauté 3 to 5 minutes, until onions are browning slightly on edges.
- Add garlic. Sauté 30 seconds.
- Add 12 oz. chopped mushrooms. Sauté over for 5 to 8 minutes, until mushrooms are releasing juice and slightly browned.
- Add parsley, thyme, salt, and pepper. Continue to cook for an additional minute. Remove from heat.
- In a small bowl combine mushroom mixture with 1 cup of Gouda cheese. Stir well.
- In same skillet, heat 2 Tbsp. olive oil over medium to medium-high heat. Cook chicken, 2 minutes per side. Remove from skillet.
- Stuff chicken with mushroom and cheese mixture. Place in baking dish.
- Bake covered for approximately 45 minutes until temperature in thickest part of chicken and in stuffing is 160° F.
- While chicken is baking, heat 1 Tbsp. olive oil in same skillet. Cook 4 oz. sliced mushrooms for 2 minutes.
- Remove chicken from oven. Carefully pile remaining cup of shredded cheese and partially cooked sliced mushrooms on top of chicken. Return to oven.
- Bake an additional 7-10 minutes, until cheese is melted and internal temperature of chicken and stuffing is 165° F.
- Remove from oven. Allow to rest for 5 minutes before slicing.