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
Cuisine American
Keyword chicken breast, ham, peas, stuffed chicken
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.