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Gouda & Mushroom Stuffed Chicken

Tender chicken breasts stuffed with creamy Gouda cheese and savory mushrooms, baked until golden and juicy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup Gouda cheese shredded
  • 1 cup mushrooms chopped, preferably cremini or button
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 cup breadcrumbs optional, for coating
  • fresh parsley chopped, for garnish

Equipment

  • skillet
  • Baking dish
  • sharp knife
  • Meat thermometer

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add chopped mushrooms and cook until tender, about 5 minutes. Stir in dried thyme, oregano, salt, and pepper. Remove from heat and let cool slightly, about 3-4 minutes.
  4. In a bowl, combine the cooled mushroom mixture with shredded Gouda cheese. Mix well to combine.
  5. Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each chicken breast horizontally, ensuring not to cut all the way through.
  6. Fill each chicken breast pocket with the Gouda and mushroom mixture, dividing evenly among the four breasts. Press gently to secure the filling.
  7. If desired, roll each stuffed chicken breast in breadcrumbs, pressing lightly to adhere.
  8. Place the stuffed chicken breasts in a baking dish. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from oven and let the chicken rest for 5 minutes before slicing.
  10. Sprinkle with fresh chopped parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 10-12 minutes, covered with foil. Freezing: Can be frozen before or after baking. Wrap tightly in plastic wrap and foil. Store for up to 3 months. Thaw overnight in refrigerator before baking or reheating. Substitutions: Use fontina or mozzarella instead of Gouda. Add cooked crumbled bacon or fresh spinach to the filling. Skip breadcrumbs for a lighter version. Pro tip: Secure stuffed pockets with toothpicks to prevent cheese leakage during baking. Remove toothpicks before serving.