Oven-baked stuffed chicken breast

Name: Oven-baked stuffed chicken breast
Ingredients: 500 g boneless chicken breast; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g butter; 2 slices ham (40 g); 100 g cheese; 1 medium onion (150 g); 200 g mushrooms; 15 ml oil; 100 ml water

Meat - Oven-baked stuffed chicken breast by Clarisa E. - Recipia

Oven-baked stuffed chicken breast is baked with ham, cheese, onion and mushrooms until the water in the pan evaporates. The butter melts inside, and the meat browns lightly on top; the onion and mushrooms soften beside the parcels held together with toothpicks. I serve it warm, with a green salad on the side. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 10 minutes. Total time: 54 minutes. Serves: 2. About 1000 kcal and 77 g of protein per serving.

Ingredients

500 g boneless chicken breast
1 teaspoon salt
1/2 teaspoon ground pepper
100 g butter
2 slices ham (40 g)
100 g cheese
1 medium onion (150 g)
200 g mushrooms
15 ml oil
100 ml water

Preparation

1. Heat the oven to 200°C. Remove the skin from the chicken breast if it has any, pat it dry with paper towels and cut it in half. Lightly pound the pieces, as you would for schnitzel. 2. Sprinkle both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread 100 g of butter on the inside of each piece, then put a slice of ham, a slice of cheese, and half of the sliced onion and mushrooms on each. Fold them over and secure with toothpicks. 3. Put the parcels in a baking dish greased with 15 ml of oil. Scatter the remaining onion and mushrooms on top, then pour 100 ml of water into the dish. Bake for 24 minutes, until the water has evaporated, the chicken is cooked through in the center and lightly browned. 4. Take the dish out of the oven and let the chicken rest for 10 minutes before removing the toothpicks.

Notes

Leftovers keep in the fridge for up to 3 days, and the parcels can be prepared a few hours ahead and baked at mealtime. For four servings, I double the quantities and choose a baking dish where the pieces fit without overlapping. The ham can be replaced with 40 g of sliced turkey breast; the butter and cheese contain dairy. Choose firm mushrooms, and if they’re wet after rinsing, dry them well so they don’t release too much water into the dish. I serve it with baked potatoes or a green salad.