Mushroom and Herb Stuffed Chicken Breasts

Mushroom and Herb Stuffed Chicken Breasts are filled with vegetables and topped with a Dijon mustard pan sauce. Perfect for an elegant dinner at home. Keto, low carb, and gluten free.

Course Main Course

Cuisine French

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 336kcal

Author Meghan

Equipment

kitchen twine, cut into 12 pieces, approximately 12-inches long each

Ingredients

For the Chicken and Stuffing:

4 boneless skinless chicken breasts frozen for 15 minutes
3 tablespoons vegetable oil
10 ounces white mushrooms wiped clean and sliced thin
1 small leek white part only, chopped and rinsed thoroughly, about 1 cup
2 medium garlic cloves minced or pressed through a garlic press, about 2 teaspoons
½ teaspoons fresh thyme leaves minced
1 ½ teaspoons fresh lemon juice
½ cup dry white wine
1 ½ teaspoons minced fresh parsley leaves
salt and ground black pepper

For the Sauce:

1 cup low sodium chicken broth
1 teaspoon Dijon mustard
2 tablespoon butter
1 ½ teaspoons minced fresh parsley leaves
1 ½ teaspoons fresh lemon juice
salt and ground black pepper

Instructions

Prepare the Chicken Breasts:

Butterfly the chicken breasts horizontally, stopping ½ inch away from one edge so the halves remain attached.
4 boneless skinless chicken breasts
Open up each chicken breast, cover with plastic wrap, and pound to ¼ inch thick.
Trim ½ inch from the long sides of the cutlets to form rectangles that measure about 8x5-inches. Set the trimmings aside.

Prepare the Filling:

Add the trimmed chicken breast pieces to the bowl of a food processor and puree. Transfer the minced chicken to a medium bowl and set aside. You do not need to clean out the bowl o the food processor, as it will be used to puree the vegetable mixture next.
Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 minutes.
10 ounces white mushrooms
Add 1 tablespoon more oil to the pan with the leek and cook until softened, stirring frequently, about 3 minutes.
1 small leek
Add the garlic and thyme and cook about 30 seconds. Add 1 ½ teaspoons lemon juice and cook for 30 seconds until the liquid has evaporated.
2 medium garlic cloves, ½ teaspoons fresh thyme leaves, 1 ½ teaspoons fresh lemon juice
Transfer the vegetables to the bowl of a food processor, and return the pan to the heat.
Add the wine and scrape the pan to loosen browned bits. Transfer the wine to a small bowl and set aside. Rinse and dry the skillet.
½ cup dry white wine
Process the vegetables in the food processor, then transfer to the bowl containing the minced chicken. Add 1 ½ teaspoons parsley, ¾ teaspoon salt, and ½ teaspoon pepper. Fold together with a silicone spatula until well combined.
1 ½ teaspoons minced fresh parsley leaves

Stuff the Chicken Breasts:

Lay out 3 pieces of kitchen twine (approximately 12-inches long each) and 1 chicken breast cutlet, opened up, on a work surface
Add ¼ of the stuffing mixture evenly over the chicken, leaving a ¾-inch border along the short sides and a ¼-inch border along the long sides of the chicken cutlet. Roll the chicken breast up tightly without squeezing out the filling. Place seam side down on top of the 3 pieces of twine. Tie each piece of twine around the rolled chicken breast, trim excess twine if necessary. Repeat with each chicken breast.

Cook the Chicken Breasts:

Heat the oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Season the chicken with salt and pepper. Heat the skillet with 1 tablespoon oil over medium-high heat, just until smoking. Add the stuffed chicken and brown on all sides, about 2 minutes per side.
salt and ground black pepper
Transfer the chicken bundles to the prepared baking sheet and bake until the inside registers at least 165 degrees, 20 to 30 minutes. The filling contains raw chicken, so it is important that it reaches a safe temperature in the center. While the chicken bakes, prepare the pan sauce.

Prepare the Pan Sauce:

Add the broth and reserved wine to the pan.
1 cup low sodium chicken broth
Whisk the mustard into the sauce and increase the heat to high and simmer until reduced to ½ cup, about 10 minutes.
1 teaspoon Dijon mustard
Remove the pan from heat and whisk in the butter, 1 ½ teaspoons parsley, and 1 ½ teaspoons lemon juice. Check sauce for taste and adjust with salt and pepper if needed.
2 tablespoon butter, 1 ½ teaspoons fresh lemon juice, salt and ground black pepper, 1 ½ teaspoons minced fresh parsley leaves

Serve the Chicken:

Remove the cooked chicken breasts to a cutting board and let rest for at least 5 minutes.
Carefully remove and discard the twine.
Slice each chicken breast through the filling into medallions. Place on a plate and spoon sauce over the chicken.

Notes

Source: Adapted from America's Test Kitchen Complete TV Show Cookbooks

You're Gonna Bake It After All

bakeitafterall.com

Nutrition