Chicken Breasts Stuffed With Mushroom Bread Pudding

"Recipe by Chef Caroline Morris for Pilgrim's chicken."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 375°F.
  • Sauté onions & peppers in olive oil over medium high heat until translucent.
  • Add mushrooms & garlic and cook until mushrooms become soft.
  • Combine all ingredients except chicken in a large bowl.
  • Place each flattened chicken breast membrane side (skin) down and season with salt and pepper.
  • Place 1/6 of the bread pudding mixture in the center of each breast.
  • Fold the tail end toward the center over the bread pudding.
  • Season the outside with salt and pepper and secure with a toothpick or butcher’s twine.
  • Place on a lined pan and cook for 45 minutes or until the internal temperature reaches at least 165°F.

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Reviews

  1. Loved the flavor of the mushroom bread pudding! I only had 4 chicken breasts, but they were fairly large so I didn't have a lot of extra filling. The recipe didn't specify how many eggs to use, so I used two. I think one would have been sufficient as I ended up having to add a little more bread to thicken it. I also added a pinch of thyme into the filling. Thanks for sharing this recipe. I will be making it again!!!
     
  2. I made this about a month ago. It was relatively easy and absolutely awesome! A repeat over and over and over again! Loved the flavors!
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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