Stuffed Chicken Breasts

Prep time: 15 minutes

Cook time:


  • 2 chicken breasts cut into about 1/2 inch slices
  • 2 onions chopped
  • 16 oz white mushrooms chopped
  • 2 eggs
  • 1 cup plain bread crumbs
  • 2 tbs all purpose flour
  • 1/4 cup & 2 tbs vegetable oil


  1. Preheat oven to 380° F.
  2. In a medium sized skillet add in 2 tbs of vegetable oil along with the chopped onions.
  3. Cook the onions 3-4 minutes over medium high heat stirring constantly.
  4. Once the onions have become translucent add in the mushrooms. Season with a pinch of salt and cook for an additional 3-4 minutes stirring often.
  5. Once the mushrooms have cooked down remove from heat and set aside.
  6. Taking one piece of chicken breast at a time cut width wise into about 1/2 slices.
  7. Using a meat tenderizer pound each chicken breast into about 1/4 inch thickness.
  8. Season both sides with salt and pepper.
  9. Taking one cutlet at a time spread a think layer of onion and mushroom mixture over the top. Roll the breast from top to bottom and place on a clean surface rolled side down.
  10. In a mixing bowl add in the the eggs, salt and pepper. Mix well.
  11. In a separate bowl or plate add in the bread crumbs and flour.
  12. Taking one rolled up chicken at a time dip the chicken into the egg and then directly into the breadcrumbs.
  13. In the same skillet you used to cook the onions and mushrooms add in the remaining vegetable oil.
  14. Once the oil heats up place the chicken breasts into the pan rolled side down first. Cook 3-4 minutes on medium heat or until golden brown. Flip the chicken and cook on the opposite side.
  15. Take the chicken out of the pan and again placing rolled side down, place the chicken into a casserole dish.
  16. Cook in your preheated oven for 40-45 minutes.

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