Stuffed Chicken Breast Pockets with Cremini Mushrooms, Green Onion, Asiago
Preparing these easy Stuffed Chicken Breast Pockets with Cremini Mushrooms, Green Onion, and Asiago cheese can transform your plain chicken breast dinner to a healthy meal of flavorful elegance in less than an hour.
This combination is so good you could even serve it to company! It only takes a few simple ingredients and a sharp knife for creating the little side pocket for the stuffing.
Really there are lots of complimentary fresh ingredients you can combine and just invent your own stuffing even by using what you have on hand. But for this Chicken Pocket, a small bunch of cremini mushrooms lodged in a paper bag at the back of the frig did the trick as the base for today’s easy preparation.
Fresh chopped green scallions were added to the pan for softening once the mushrooms were seared and cooked.
Shredding up an end piece of Asiago cheese added a nice tang between the mushroom scallion mixture but you could use cheddar or any other just bought cheese or end bit ready to be used up in your pantry.
Stuffed Chicken Breast Pockets are excellent set atop a bed of Bow Tie Pasta with some tomato and green peas. I’ve got the recipe for sharing this accompaniment with you finished up and ready for posting in a couple of days. See you then.
Stuffed Chicken Pockets with Cremini Mushrooms, Green Onions and Asiago are excellent served on top of my Bow Tie Pasta with Peas, Tomato, and Asiago
- For the stuffing:
- 2 tablespoons butter
- 6-7 cremini mushrooms, chopped
- good pinch of coarse kosher salt
- 3 green onions (scallions) chopped finely
- 1/2 cup grated Asiago cheese (alternative shredded cheeses may be used)
- For the Chicken Breast:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 chicken breasts, skin on
- good pinch of coarse kosher salt
- pinch of cracked black pepper
- a couple shakes of garlic powder
- Lay breast flat on cutting board. Gently make a slit into the center of the breast opening out while slicing through to create a pocket through the center, avoid cutting into the bottom of the breast.
- Drop 2 tablespoons butter into a heated medium sized nonstick sauté pan, swirl to distribute butter evenly in pan.
- Tumble in mushrooms spreading across to prevent crowding. Sear on medium high heat for two minutes, shake pan, sprinkle in salt, stir.
- Reduce heat to low, add in chopped scallions, stir throughout, cook for two minutes until slightly softened, transfer mixture to a bowl, cool to room temperature. Wipe out pan which will next be used for cooking the stuffed chicken.
- Add shredded Asiago to the mushroom mixture, stir through then evenly stuff mixture into the chicken pockets.
- Preheat oven to 350 degrees.
- Season stuffed chicken on each side with salt, pepper, and garlic powder.
- Reheat the sauté pan, add in butter and olive oil, and swirl to combine around pan. Place seasoned, stuffed chicken pieces into the pan skin side down, cook on medium low heat for four minutes or longer, until skin is golden browned. Turn chicken over and cook another 2-3 minutes. Return chicken skin side up and tilt the pan so grease collects onto one side then lightly spoon a coat of grease across the top of the skin.
- Place pan with stuffed chicken into the oven, bake until chicken is cooked just- through while still juicy and moist, around 12-15 minutes or longer.
- Remove chicken from oven, tent with aluminum foil for ten minutes before slicing.