Name: Mushroom, Onion, and Swiss Baked Stuffed Chicken
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Ingredients: 1 tablespoon of olive oil; 1 cup fresh mushrooms, thinly sliced; 3 slices of Swiss cheese; 1 medium onion, thinly sliced; 2 cloves of garlic, minced; 1 tablespoon of butter; 1 teaspoon of salt, divided; 1 teaspoon of dried basil; 1/2 teaspoon of ground black pepper, divided; 1 pound of boneless, skinless chicken breasts

Stuffed Chicken

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An elevated take on a classic chicken dish, this recipe injects a flavor punch into every bite with the combination of caramelized onions, fresh mushrooms and zingy Swiss cheese. Cooking it all in one go in the oven means less fuss and just the right cooking level.

Milk

Mediterranean

Gluten Free

Oils

milliliter

olive oil

Mushrooms

gram

mushroom

Cheese

Sliced Swiss Cheese

Fresh Vegetables

onion

garlic

Butter & Margarine

butter

Seasonings

salt

dried basil

black pepper

Poultry

chicken breast

Water

Calories

Protein

Sugar

Carbohydrates

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Copper

Minerals

Selenium

Vitamin K

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Vitamin A

Dietary Fiber

Calcium

Iron

Magnesium

Phosphorus

Potassium

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Sodium

Zinc

Choline

Alpha-carotene

Beta-carotene

Manganese

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Mushroom, Onion, and Swiss Baked Stuffed Chicken

Baking Goods

Produce

Dairy

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/mushroom-onion-and-swiss-baked-stuffed-chicken-2724092-3.jpeg

Preheat your oven to 375°F (190°C). Position rack in the middle.

In a pan over medium heat, melt the butter. Add the sliced onion, mushrooms, half the salt, half the pepper, and minced garlic. Cook until the onions are golden brown and the mushrooms are tender, about 8-10 minutes. Set aside to cool

While the onion mixture is cooling, use a sharp knife to make a pocket in the side of each chicken breast. Make sure not to cut all the way through.

Season the inside and outside of the chicken breasts with the remaining salt, pepper, and dried basil.

Once the onion-mushroom mixture is cool enough to handle, stuff each chicken breast pocket with the mixture and a slice of Swiss cheese.

Place chicken breasts in a baking dish and drizzle with olive oil.

Bake in the preheated oven for 25-30 minutes or until the chicken breasts reach an internal temperature of 165°F (74°C).

Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Mushroom, Onion, and Swiss Baked Stuffed Chicken

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