Stuffed Chicken Chop Recipe
with Smoked Mozzarella and Mushrooms
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Ingredients
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Main Ingredients
For Cooking
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then, add the chopped mushrooms and sauté until they are soft and water has evaporated, about 5-7 minutes. Stir in the chopped parsley, salt, and pepper. Remove from heat and let cool slightly.
- 2
Prepare the Chicken
While the mushroom filling cools, take the chicken breasts and slice a pocket into each breast. Be careful not to cut all the way through. Season the inside of the pocket with salt and pepper.
- 3
Stuff the Chicken
Stuff each chicken breast pocket with a portion of the mushroom filling, followed by a slice of smoked mozzarella. If using, add some toasted pine nuts for extra flavor and crunch. Secure the opening with toothpicks or kitchen twine.
Cooking
- 4
Sear the Chicken
In the same skillet, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
- 5
Add Chicken Broth
Once the chicken is seared, pour in the chicken broth. Cover the skillet and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- 6
Serve
Remove the toothpicks or twine from the stuffed chicken. Let rest for a few minutes before slicing. Serve hot, drizzled with some of the pan sauce.