Juicy Chicken Breast Rolls with Mushrooms and Cheese
Tender chicken breast rolls stuffed with savoury mushrooms and melted cheese, then cooked until golden and juicy. This is a comforting dinner that feels a little special while sti…
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Servings: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
Tags: baked, cheese, chicken, comfort food, dinner, mushrooms
Ingredients
- 4.0 chicken breast (skinless, boneless, about 180–200 g each)
- 250.0 g chestnut mushrooms (finely chopped)
- 120.0 g cheddar cheese (coarsely grated)
- 2.0 garlic (finely chopped)
- 2.0 tbsp fresh parsley (finely chopped)
- 2.0 tbsp olive oil (divided)
- 15.0 g butter
- 1.0 tsp salt (or to taste, divided)
- 0.5 tsp black pepper (freshly ground, or to taste)
- 1.0 tsp smoked paprika
- 0.5 tsp dried thyme
- 1.0 tbsp plain flour (optional, for light dusting)
Instructions
- Preheat the oven to 200°C and season the chicken breasts on both sides with half the salt, the black pepper, and the smoked paprika, then slice each breast horizontally to open it like a book and gently flatten it to an even thickness until it feels supple but not torn.
- Heat 1 tablespoon of olive oil and the butter over a medium heat, then cook the mushrooms with a small pinch of salt for 6 to 8 minutes, stirring often, until their moisture has evaporated and they smell rich and earthy rather than watery.
- Add the garlic and dried thyme to the mushrooms over a medium-low heat and cook for 1 minute until fragrant, then stir in the parsley, remove the filling from the heat, and let it cool for 3 to 4 minutes until just warm rather than steaming.
- Divide the mushroom mixture and grated cheese between the chicken breasts, keeping the filling slightly away from the edges, then roll each breast up tightly from the short end and secure it with toothpicks if needed so the rolls hold their shape.
- Rub the outside of each roll with the remaining olive oil and add a light dusting of flour if you want extra colour, then season the outside with the remaining salt and a little extra pepper as a final seasoning stage before cooking.
- Place the chicken rolls in a snug baking dish and bake at 200°C for 20 to 25 minutes, turning the dish halfway if your oven has hot spots, until the chicken is lightly golden and the juices run clear when pierced near the centre.
- Rest the baked rolls for 5 minutes at room temperature until the cheese settles slightly and the juices redistribute, then remove any toothpicks carefully before slicing.
- Serve the chicken rolls hot, either whole or sliced into thick rounds, when the filling is melted, the mushrooms are savoury, and the chicken feels moist and tender rather than firm and dry.
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