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Chicken breast stuffed with onions and mushrooms

Chicken breast stuffed with onions and mushrooms

Chicken breast stuffed with onions and mushrooms

By March 1, 2015

Chicken breast stuffed with mushrooms and onions is a great dish that can also be used as a main course and a first course. It looks a million dollars - but is not complicated to prepare at all. Chicken breast stuffed with mushrooms and onions - this dish is super delicious and very impressive at every meal!



  • Clean the chicken from any left-over feathers, bones or fat.
  • Slice the chicken breasts into thin slices.
  • Using a “schnitzel hammer” - knock each slice and spread it into a thin slice.
  • Choose the least nice looking piece and chop it with a knife.
  • Slice the mushrooms into slices.
  • Slice the onion into half circles.
  • Heat canola oil in a large skillet.
  • Fry the onion until golden.
  • Add the mushrooms and crushed garlic, season with salt and pepper, nutmeg and red paprika.
  • Toss a little and stir.
  • Add the chopped chicken breast.
  • Stir fry while stirring, until the mushrooms have stopped giving out liquids and the chicken is completely white.
  • Wait for the mixture to cool.
  • Take a piece of chicken breast - place it flat – 1 ½ cm from the edge place 1 tablespoon of the onion and mushroom mixture – and then roll it up to close!
  • Repeat the process until you run out of chicken breast slices.
  • Get a flat plate and sprinkle the breadcrumbs all over it.
  • Make sure each piece of chicken has been rolled through the breadcrumbs until all is nicely covered and then place in a tray with high sides (it’s probably a good idea to spray the tray with a little cooking spray or grease it a bit).
  • Drizzle olive oil over the chicken rolls.
  • Place in the oven for 25 minutes at 350 F.

It’s ready! Yes, it really was as simple as that!

Serve with small potatoes and on a bed of salsa or pepper sauce.

Quick salsa is prepared by taking 3.5 oz of tomato puree and a cup of sweet chili and boiling them together.


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