Chicken breast stuffed with caramelized onions and mushrooms

Name: Chicken breast stuffed with caramelized onions and mushrooms
Ingredients: a chicken breast 140 g mushrooms one large onion 2 tablespoons oil 1 pinch thyme 1 pinch basil 1 pinch oregano one tablespoon sugar 1 tablespoon tomato juice 100 ml wine

Meat - Chicken breast stuffed with caramelized onions and mushrooms by Fiona L. - Recipia

Chicken Breast Stuffed with Caramelized Onions and Mushrooms I recently bought a new dish from Metro and wanted to try it out with something simple, without too much hassle. I chose stuffed chicken breast, a recipe I've made a few times, especially when I want something with common ingredients but with a slightly different taste. I like that there aren’t many dishes to wash afterward, and I can easily control how salty or flavorful it turns out. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking time: 35-40 minutes (oven) Servings: 2-3, depending on the size of the chicken breast Difficulty: easy to medium Recipe type: main course, suitable for a regular meal Ingredients one chicken breast (medium or large) 140 g canned mushrooms one large onion 2 tablespoons oil 1 pinch of thyme 1 pinch of basil 1 pinch of oregano 1 tablespoon sugar 1 tablespoon tomato puree 100 ml white wine (used in two stages) 1 teaspoon All-Purpose Seasoning (or another universal chicken seasoning) salt and pepper, to taste Preparation Method 1. Start with the marinade: Mix thyme, basil, oregano, salt, pepper, sugar, and 50 ml of wine in a small bowl. Let the mixture sit for 10 minutes to combine the flavors. 2. Slice the onion into julienne. Heat one tablespoon of oil in a pan and add the onion to sauté. Stir frequently. When it starts to become translucent, add the marinade. Be careful to mix quickly so the sugar doesn’t burn. Keep cooking until the liquid reduces almost completely and the onion begins to caramelize. Remove the pan from heat and let the onion cool completely before using it as a filling. It's best not to walk away from the stove at this step – caramelization can get out of control quickly. 3. Drain the canned mushrooms in a colander and let them dry a bit. There's no need to cook them further, just ensure they are well-drained. 4. Prepare the chicken breast: Wash and pat it dry. Cut it as thinly as possible into wide slices so you can roll the filling inside. If you have thicker pieces, you can pound them slightly with a meat mallet, but it's not necessary. 5. Season each piece of breast with All-Purpose Seasoning. Do not add any other spices at this step, just that. 6. Take a piece of breast, spread a teaspoon of caramelized onion and a teaspoon of drained mushrooms on it. Roll it as tightly as possible and place the roll in a ceramic dish greased with a tablespoon of olive oil or whatever oil you have on hand. Continue until you finish all the pieces of meat and filling. 7. Once all the rolls are in the dish, pour a tablespoon of tomato puree and the remaining 50 ml of wine over them. 8. Place the dish in the oven at 170°C in the preheated oven. Bake until the rolls are lightly browned, about 35-40 minutes. If needed, turn them gently towards the end to avoid drying out on top. 9. You can serve the stuffed chicken with any side dish you like. I paired it with couscous since it cooks quickly. Why I Make This Recipe Often First of all, it doesn’t require complicated ingredients, and I don’t have to cook everything separately. The caramelized onion adds flavor, and the chicken turns out juicy. The recipe isn’t fussy and doesn’t take long. I can even make it when I have less time because the actual work is short. I love that it can be easily adapted without losing its essence. Tips and Variations Tips Use a sweet onion if you have one on hand; caramelization will be quicker. Watch the heat under the onion: if you forget the pan, the sugar can burn. If you find the chicken breast doesn’t roll easily, pound it a bit between two sheets of plastic. Check the liquid in the dish towards the end: if it's too dry, drizzle a bit of water or wine. Substitutions Instead of All-Purpose Seasoning, you can use any universal chicken spice mix. Tomato puree can be replaced with crushed tomatoes or even a bit of diluted tomato paste. You can use fresh mushrooms, sautéed quickly beforehand if you don’t have canned ones. Variations For a more intense flavor, you can add some minced garlic to the onion towards the end. If you want the chicken to be crispier on top, uncover the dish in the last 10 minutes of baking. You can also add other dried herbs to taste, but I don't recommend adding them all at once if you don’t like very strong flavors. Serving Ideas It pairs well with neutral sides – couscous, rice, boiled potatoes, or mashed potatoes. You can also serve it cold as a main dish for a quick lunch. Frequently Asked Questions 1. Can I use boneless, pre-sliced chicken breast? Yes, if you find it pre-sliced, it saves you a step. However, make sure it’s not too thin, or else the rolls won't hold together well. 2. Can I use fresh mushrooms instead of canned? Yes, but you’ll need to slice and sauté them a bit beforehand to avoid releasing water into the filling. 3. Can I make it with turkey breast? Yes, it works with turkey breast too, but you’ll need to adjust the cooking time a bit since it’s thicker. 4. What kind of wine should I use? Any dry or semi-dry white wine will do; it doesn’t have to be of very high quality. 5. If I don’t have a ceramic dish, can I use a regular baking pan? Yes, as long as it’s deep enough to hold the liquid and won’t burn the rolls at the bottom. Nutritional Values Approximately, one serving of this recipe (without sides) contains around 250-300 kcal, with about 30 g of protein, 7-10 g of fat, and 10-12 g of carbohydrates (mostly from the onion, sugar, and a little from the wine/tomato puree). Salt and spices do not add significant calories. If you choose a different side dish, calculate additionally. Storage and Reheating If there are leftovers, they can be stored in the fridge for 1-2 days in a sealed container. When reheating, place the rolls with the liquid in a covered dish in the oven or microwave. I don’t recommend keeping them longer, as the chicken dries out quickly. This is the recipe, without any frills or complications. It’s quick to make, and I’ve never had surprises with it.

Chicken breast stuffed with caramelized onions and mushrooms

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