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🍽️ Chicken Breast with Mushroom Filling and Asparagus-Carrots

530 kcal · 30 min · 4 servings

Chicken Breast with Mushroom Filling and Asparagus-Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken breast fillets under cold water and pat them dry with a kitchen towel.
  2. 2. Season the fillets generously with salt and pepper.
  3. 3. Cut a pocket into the side of each fillet without cutting all the way through.
  4. 4. Peel the shallot and chop it very finely.
  5. 5. Clean the mushrooms and cut them into small pieces.
  6. 6. Heat some butter in a frying pan.
  7. 7. Sauté the chopped shallot until it becomes translucent.
  8. 8. Add the mushrooms and sauté everything for about 5 minutes.
  9. 9. Remove the pan from the heat and let the mixture cool down briefly.
  10. 10. Stir the processed cheese into the mushroom mixture.
  11. 11. Season the filling once more with salt and pepper.
  12. 12. Fill the mushroom mixture into the pockets of the chicken breast.
  13. 13. Secure the openings with wooden skewers.
  14. 14. Heat oil and butter in a large frying pan.
  15. 15. Fry the chicken breasts on all sides for about 10 minutes until golden brown.
  16. 16. Remove the breasts from the pan and keep them warm.
  17. 17. Brush the carrots thoroughly and wash them.
  18. 18. Cook the carrots in boiling salted water for about 8 minutes.
  19. 19. Drain the carrots, shock them with cold water, and let them drain.
  20. 20. Peel the lower end of the asparagus and trim the ends.
  21. 21. Cook the asparagus in boiling salted water for about 10 minutes.
  22. 22. Drain the asparagus, shock it with cold water, and let it drain.
  23. 23. Toss the vegetables briefly in hot butter.
  24. 24. Heat the vegetables and season with salt and pepper.
  25. 25. Plate the chicken breasts with the vegetables.

Nutrition per serving