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חזה עוף ממולא בצל ופטריות על מצע סלסה

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!
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Ingredients

  • 1 lb you can also use chicken that has already been cut into schnitzel Chicken Breast
  • 1 Basket Mushrooms
  • 1 Large Onion
  • Per Taste Salt
  • Per Taste Ground Black Pepper
  • A small amount Nutmeg
  • 1/2 Tablespoon Sweet Paprika
  • 2 Cloves Crushed Garlic
  • A lot! Breadcrumbs
  • 3 Tablespoons - Approx. Olive Oil
  • 1 Tablespoon Canola Oil

Instructions

  • 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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