Gouda & Mushroom Stuffed Chicken
Boneless chicken stuffed with smoked gouda cheese and mushrooms. Baked to perfection, smothered with cheese and mushrooms
cheese, chicken, mushrooms
baby bella mushrooms
ground black pepper
boneless, skinless chicken breasts
Mise en place.
Pre-heat oven to 400° F.
Chop 10 oz. of mushrooms. Set aside. Slice remaining 4 oz. of mushrooms. Set aside.
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 10 oz. chopped mushrooms. Saute over medium to medium-high heat for 5 minutes.
Add onion. Saute for 3 minutes.
Add parsley, garlic, 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-high heat. Cook chicken, 2 minutes per side. Remove from skillet.
Stuff chicken with mushroom and cheese mixture. Place in baking dish.
Bake for 50 minutes.
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 cheese and partially cooked sliced mushrooms on top of chicken. Return to oven.
Bake an additional 7-10 minutes, until cheese is melted.
© The Housewife Modern