Chicken Breasts with Mushroom Stuffing

Chicken breasts prepared according to this recipe will become a delicious and far from boring dish. Slice them open, stuff them with a savory mushroom filling, then coat them in sunflower seeds, and the delight of your guests is guaranteed.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 20 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 200 g Mushrooms, mushrooms, fresh

  • 1 bouquet Parsley, fresh

  • 500 g Meat, chicken, breasts

  • 50 g Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 100 g Seeds, sunflower, peeled, dried

  • 4 spoon Oil, plant, sunflower

  • pieces Salt, table

Steps

  1. Finely chop the onion, garlic, and parsley, and cut the mushrooms into smaller pieces. Melt butter in a pan and sauté the onion in it. Add the garlic, and as soon as it becomes fragrant, add the mushrooms. Season with salt and pepper, and cook over high heat while stirring for three minutes. At the end, mix in the parsley and remove from the heat.

  2. Make a slit in the chicken breasts to create pockets, which you then fill with the mushroom stuffing. Seal the openings with toothpicks.

  3. Coat the stuffed breasts in flour, then in well-beaten and lightly salted eggs, and finally in chopped sunflower seeds.

  4. Heat sunflower oil in a pan and cook the chicken breasts over medium heat. Cook them for about 5 minutes on each side, depending on the size or thickness of the breasts.

  5. After cooking, let the meat rest for at least 10 minutes, during which you can prepare a seasonal salad that pairs excellently with the dish.

Nutrition Information (Per 100g)

  • Calories: 209.74 kcal
  • Fat: 14.25 g
    • Saturated Fat: 2.71 g
  • Carbohydrates: 6.76 g
    • Sugars: 0.72 g
  • Protein: 12.62 g
  • Fiber: 1.08 g

Advice

Instead of sunflower seeds, you can use pumpkin seeds.