Ingredients

How to make it

  • Rinse and pat dry breasts.
  • Butterfly fillet breasts starting at the fat side.
  • Melt butter in large sauce pot.
  • Process veggies in food processor until minced, or do it by hand if you wish. Technically the bell pepper is a fruit because it arises from one ovum but we'll call it a veggie in this instance.
  • Saute veggies over medium low heat until soft, adding a couple pinches of salt. The 'shrooms will release their water then evaporate. A couple of minutes later the veggies should be soft.
  • Remove veggies from heat and cool.
  • Mix in half of the mozzarella.
  • Stuff breasts with veggie mix leaving enough room at the edge of the fillet for intimate contact of the breast meat.
  • If there's any stuffing left over it makes a good snack while you're cooking.
  • Salt and pepper top side of fillets to taste.
  • Mix dried herbs and sprinkle half on fillets.
  • Butter the bottom of a casserole dish large enough to hold the fillets with some space between fillets. The butter will keep the fillets from sticking.
  • Salt and pepper the bottom of the casserole dish.
  • Place fillets in casserole dish and cover.
  • Place fillets in refrigerator for an hour or overnight. This will let the salt make the fillets moist and let the edges of the fillets bond back together keeping the stuffing from leaking out.
  • Preheat oven to 400F.
  • Remove casserole from fridge to come to room temp while oven is preheating.
  • Also:
  • Divide pineapple amongst top of breasts.
  • Sprinkle remaining mixed herbs on top.
  • Quarter the lemon. Squeeze two lemon quarters on breasts. Fork the remaining lemon quarters a couple/three times and place them in the casserole dish.
  • Sprinkle remaining cheese on top of breasts.
  • Butter a piece of parchment paper and place on top of breasts, pressing the paper down around the inside edge of the casserole. This will catch the juices and steam and the fillets moist. Think of this as a combintion of braising and baking.
  • Place casserole in middle of oven and bake for 40 minutes, more or less, to get a temp of 165F internally. I poke my temp probe right through the paper. Mine took 50 minutes but the breasts were 1lb each.
  • Serve with a starch (rice, potato, pasta) or other veggie on the side.

Reviews & Comments 3

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  • NPMarie 2 years ago
    NadineM's IMI review:)
    Stuffed Chicken Breast
    9/14/2015
    Was this review helpful? Yes Flag
    " It was excellent "
    NadineM ate it and said...
    Wow what a great recipe. Yes it does take time to pull together but so worth the time. I did increase the stuffing mixture as I was using 4 boneless chicken legs (yes full legs) and 1 large chicken breast. Worked perfect. Will be making again.
    Was this review helpful? Yes Flag
  • NPMarie 2 years ago
    Sounds delicious! Please add to IMI when you get a chance PSO..if you haven't already done so:)
    Was this review helpful? Yes Flag
    " It was excellent "
    mommyluvs2cook ate it and said...
    Very yummy chicken Points! The pineapple makes this dish beyond good. More in the IMI --------> Stuffed Chicken Breast
    8/29/15
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  • misslizzi 2 years ago
    Looks lovely!
    Was this review helpful? Yes Flag

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