Mushroom Stuffed Chicken Wrapped in Bacon

Mushroom Stuffed Chicken Wrapped in Bacon

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Fittr
Fittr
472
Calories
Kcal
53
Protein
gm
27
Fat
gm
2
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
1:30

Ingredients: Chicken: 2 fillets (about 150 grams) Mushrooms: 3-4, finely chopped Onion: ½ , finely chopped Shredded Mozzarella: 30 grams Spring Onion: 1 stick, finely chopped (optional) Salt, pepper, Dry herbs and Chili flakes: to season Bacon: 4 (Optional) Butter: 1 tsp Method: · For the filling, heat butter in a pan. Add the chopped mushrooms and onions. Season them with salt, pepper, dry herbs and chilli flakes. Cook till soft. Once done, keep aside to cool. · Take the breast fillet. At the thicker end of the fillet cut a small hole with a sharp knife. Slowly push the knife inside to create a pocket, as deep as you can but ensuring not to poke a hole at the other end or the sides. · Now once the pockets are created, season the outer side of the fillet with salt and pepper. · Once the mushroom has cooled down, add mozzarella and mix well. Stuff this filling very carefully in each fillet pocket (don’t overstuff). · You will need 2 slices of bacon on each fillet to wrap. Wrap the bacon all over the fillet, sealing the opening of the pocket too. If needed you can use a toothpick to seal as well. If you are not using bacon, just use 2 toothpicks to seal the opening of the pocket so that the filling doesn’t come out while baking. · Pre-heat oven to 180 degree Celsius. Bake these fillets for 1 hour or maybe 10 mins more, depending on the size of the fillets. Once done, take out one fillet and cut it into half to check if the chicken is cooked through in the middle. If yes, then enjoy them. If not, you can bake a few more mins or sauté in the pan for 5-10 minutes until done. Credit: Pratichi Dixit

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