This recipe came from an old Fannie Farmer cookbook. I’m sure this was designed for our eating habits in the 70’s and 80’s, but the nutmeg and mushroom stuffing makes a perfect complement to the heavy cream used later on.
This shows how fine to chop the mushrooms. The larger pieces in the picture are about as large as you want. Try to keep them smaller as in this case, the smaller the better.
For a full menu featuring this dish, consider the following:
- Whipped Feta with Roasted Olives and Shallots
- Penne in White Clam Sauce
- Couscous with Asparagus and Peas
- Romaine Hearts with Parmesan Vinaigrette
- Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting
Mushroom-Stuffed Chicken Breasts
Adapted from Fannie Farmer.
Equipment
- 1 Glass baking dish
Ingredients
- 5 tbsp plant-based butter or dairy butter
- 8 oz mushrooms, white
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cup breadcrumbs
- 1/4 tsp nutmeg, ground
- 4 chicken breasts, boned, halved, and pounded flat
- 1 cup heavy cream
Instructions
- Preheat oven to 375°. Chop mushrooms very fine. Melt butter in a large skillet and add mushrooms. Cook until mushrooms turn dark, about 6-8 minutes. Add 3/4 cup of the breadcrumbs, salt, pepper, and nutmeg. Mix well.
- Meanwhile halve each chicken breast horizontally and pound flat.
- Place 1/8th of the mushroom mixture on each of the flattened chicken breasts, roll tightly, seal the ends, and place seam side down in a glass 9 x 13 baking dish. Sprinkle the remaining breadcrumbs over the chicken, then pour cream over. Bake uncovered for 30-40 minutes or until done. Test the meat to ensure it is fully cooked.
Nutrition
Calories: 703kcalCarbohydrates: 48gProtein: 58gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 213mgSodium: 755mgPotassium: 1172mgFiber: 3gSugar: 13gVitamin A: 944IUVitamin C: 4mgCalcium: 167mgIron: 4mg
Tried this recipe?Let us know how it was!