Rolled Chicken Breast with Mushrooms

    Rolled Chicken Breast with Mushrooms


    151 people made this

    This chicken breast rolled around a mushroom filling is a tried-and-true family favourite - you won't be disappointed!

    Serves: 6 

    • 65g butter
    • 225g button mushrooms, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon ground nutmeg
    • 1 cup (115g) dry breadcrumbs, divided
    • 6 skinless, boneless chicken breast halves
    • 35g butter (about 2 tablespoons), melted
    • 3/4 cup (190ml) thickened cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. To Make Mushroom Filling: Melt 65g butter in a small fry pan over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove fry pan from heat; stir in nutmeg and 3/4 cup breadcrumbs.
    3. Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 22x33 cm baking dish. Brush melted butter over breasts, then sprinkle with remaining 1/4 cup breadcrumbs. Pour cream over all.
    4. Bake uncovered at 180 degrees C for 30 minutes or until chicken is cooked through and no longer pink.

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