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Eastern European Stuffed Chicken Breast Recipe


Eastern European Stuffed Chicken Breast

Eastern European Stuffed Chicken Breast

© 2011 Barbara Rolek licensed to About.com, Inc.
This Eastern European recipe for moist stuffed chicken breasts demonstrates the love of hiding food in other food. It's perfect for a party or everyday dinner. It slices nicely for a pretty presentation. This chicken features a mushroom stuffing (which is also suitable for Fillet of Cod) but, if chopped finely enough, anything will work, including Raisin-Almond Stuffing or Apple-Cranberry Stuffing. Since the chicken can be picked up and eaten with the fingers, they make perfect picnic food or appetizers when cut and speared with a skewer.

Here's a larger photo of Stuffed Chicken Breast with Mushroom Stuffing.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4 Stuffed Chicken Breasts


  • For the Stuffing:
  • 13 ounces fresh porcini, cremini, or button mushrooms (or a combination), chopped into 1/4-inch pieces
  • 1 1/2 tablespoons butter
  • 1 minced garlic clove
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped chives
  • Salt and pepper
  • 1/2 cup heavy cream
  • 1 tablespoon or more breadcrumbs
  • 1 large beaten egg
  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons flour
  • 3 tablespoons clarified butter
  • 1 tablespoon sweet Hungarian paprika


  1. To make the stuffing: In a large skillet, melt butter and add the mushrooms, sauteing until they have collapsed. Add the garlic, herbs, salt and pepper to taste. When the liquid has evaporated, add the cream and breadcrumbs, and cook 3-4 minutes. Cool thoroughly. Mix in the egg thoroughly. If the mixture is too wet, add additional breadcrumbs and set aside.

  2. For the chicken: Heat oven to 325 degrees. Pound out each chicken breast thinly. Season with salt and pepper. Place cooled mushroom stuffing down the center of each breast. Fold the chicken up like an envelope to make a neat oval packet.

  3. Heat oven to 325 degrees. Dredge the chicken rolls in flour, then in melted butter. Rub with paprika. Place in a parchment-lined shallow baking dish and bake about 20 to 30 minutes or until golden brown and an instant-read thermometer registers 170 degrees. For a pretty presentation, slice breasts and fan them out on a plate. Serve with pan drippings, if desired.
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