Mushroom-Stuffed Chicken Breasts with Savory Jam Sauce

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  • 4 boneless, skinless chicken breast halves
  • 1/2 pound crimini mushrooms, finely chopped
  • 1 tablespoon butter
  • 3 ounces softened goat cheese or feta crumbles
  • 3 tablespoons olive oil
  • 1/2 cup savory jam, pepper jam or marmalade
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup fresh parsley, chopped


Preheat oven to 400°F.

Place the chicken breasts between two sheets of parchment paper and pound with flat side of a meat mallet until 1/2-inch thick.

In a medium skillet, sauté mushrooms until liquid evaporates, then season to taste with salt and pepper. Set aside to cool.

Smear 1/4 of the cheese on each chicken piece and then top with mushroom mixture. Roll breasts up and tie with kitchen twine. Season to taste with salt and pepper.  Place the oil in a large sauté pan over medium-high heat. Sauté the chicken breasts in the pan, turning occasionally until chicken is golden brown (about 5 minutes). Place in oven-proof pan and roast 12-15 minutes or until 165°F in the center. Remove and let rest.  Add the jam, white wine and chicken broth to the hot pan, stirring to bring up any browned bits. Cook over high heat for about 2 minutes or until thickened slightly.  Untie chicken and spoon sauce over. Top with parsley.

Serve with roasted potatoes or brown rice.

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