Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms
These savory stuffed chicken breasts are a family favorite. They're easy to make and are ready in about 40-45 minutes. We love them with mashed cauliflower or mashed potatoes.
Course Main Course
Keyword chicken breast, ham, peas, stuffed chicken
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
8ounces button or portabella mushroomssliced
1large shallotthinly sliced
1teaspoonfresh thyme chopped
1/4 teaspoon black pepper
1/4cupsoftened cream cheese
1/2 cup shredded mozzarella cheese
1/2 cupfinely diced ham
FOR STUFFED CHICKEN:
65 ounceboneless skinless chicken breasts
1/4 cupdried breadcrumbs
sprinkle salt and pepper
Preheat the oven to 400°. Spray a baking sheet with vegetable spray and set aside.
Heat olive oil in a large skillet over medium high heat and add the mushrooms. Cook for 3-4 minutes, stirring occasionally until mushrooms have browned and given up some of their moisture. Stir in the shallots, thyme, salt and pepper and saute for 1-2 minutes until shallots are softened and mixture is fragrant.
Add the white wine, cook and stir until most of the liquid has evaporated. Remove from the stovetop to rest.
In a medium bowl, combine the cream cheese, mozzarella, diced ham and frozen peas. Add the mushroom mixture. Use your clean hands to blend the filling ingredients together and set aside.
Use a sharp paring knife to cut a pocket into the thick side of the chicken breasts that runs the length of the chicken, leaving about a 1/4 to 1/2" border around the edges.
Divide the filling among the chicken breasts and secure the openings with toothpicks.
Brush the chicken breasts with olive oil. Season with a sprinkle of salt and pepper and divide the breadscrumbs over the tops, lightly patting them into the chicken with your finger tips.
Bake the chicken for 25-30 minutes, or until cooked through. Remove from the oven and let rest for 3-4 minutes before transferring to a platter or plates to serve.