Mushroom and Cheese Stuffed Chicken Breast (Pechuga de Pollo Rellena de Champiñones y Queso)
This recipe for Pechuga de Pollo Rellena de Champiñones y Queso (Mushroom and Cheese Stuffed Chicken Breast) is a delicious dish from Aragonese cuisine that combines tender chicken breast with savory mushrooms and creamy cheese.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cut a pocket into each chicken breast.
- Stuff each chicken breast with mushrooms and cheese.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a pan over medium heat.
- Cook the stuffed chicken breasts for 6-7 minutes on each side or until fully cooked.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Frying pan Spatula
Tools
Knife Cutting board
Serving suggestions
Serve the Pechuga de Pollo Rellena de Champiñones y Queso with a side of roasted vegetables or a fresh salad.
Tips & tricks
Be careful not to overstuff the chicken breasts to ensure they cook evenly.
Cost
$15