Photo: Lily Banse
Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
12 ingredients
8 servings
openrecipes
"When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests)."
Estimated Nutrition (whole recipe, rough)
953
Calories
55g
Protein
27g
Fat
121g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Honey | 1 tbsp (21g) | 64 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce dried mushrooms (the variety of your choice)
- 4 large garlic cloves
- 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
- 1 teaspoon dried thyme leaves
- 2 tablespoons olive oil
- 6 ounces mild goat cheese
- 1 pinch Salt and pepper, to taste
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 8 split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
- 1 teaspoon cornstarch dissolved in
- 1 tablespoon water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes