- Written by Cynthia Presser
Stuffed chicken breasts is one of my husband's favorites! So I keep coming up with new ideas to prepare it. I added a Brazilian twist by making a coconut based sauce, but the lemongrass added a Thai twist to it too! I guess I will have to call it a fusion dish! I hope you enjoy this healthy and delicious meal!
Serves 4 to 8
- 4 large skinless, boneless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 16 oz baby portabella mushrooms, wiped and sliced
- 2 tablespoons fresh rosemary, chopped
- ½ teaspoon chili flakes
- ½ cup Panko Japanese breadcrumbs
- 1 can (13.4 fl) coconut milk
- 3 tablespoons tomato paste
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh lemongrass, bruised and roughly chopped
- 3 tablespoons cilantro, chopped
- 3 tablespoons scallions, chopped
With the help of a small carving knife carefully cut a slit in the chicken breast starting from the thickest part and working the knife down until you reach the other end of the breast. You should end up with a chicken “pocket”, so make sure you don’t cut through the meat. Season with salt and freshly ground black pepper; set aside. For more instructions on how to stuff a chicken breast, refer to Chicken Stuffed with Eggplant Parmigiana Video.
In a large skillet, heat the canola oil until shimmering. Add the onions, bell peppers, and carrots. Cook stirring occasionally until the vegetables become nearly tender, 7 minutes. Add the garlic, mushrooms, rosemary and chili flakes and cook on high heat stirring occasionally until the mushrooms are soft, 3 minutes. Season with salt; add the Panko and turn off the heat. Set aside to cool.
Preheat the oven to 350 degrees F. Mix the coconut milk, tomato paste, chicken broth and lemongrass in a blender, until it is well incorporated. Season with salt and freshly ground black pepper; set aside.
On a working surface, stuff each chicken breast with ¼ of the mushroom mix. If necessary secure it with a couple of toothpicks to keep the stuffing inside the “pocket”. Transfer the stuffed breasts to a lightly greased ovenproof dish and cover it with the coconut sauce. Bake it uncovered for about 50 minutes, or until a thermometer inserted in the thickest part of chicken reads 165 F. The chicken should be fully cooked but still moist. Remove from oven; sprinkle with the cilantro and scallions, and transfer to individual plates. Carve it and drizzle with the coconut sauce. Serve it with a side of Jasmine rice and a glass of Dry Riesling or Vouvray.
I recommend using large chicken breasts for this recipe since it is easier to stuff it; because of that the portions size should be at your discretion (that is why I state that it serves 4 to 8.) So keep in mind that one chicken breast per person will be a large portion which might be too much for some people.
4 Large Servings
Amount Per Serving
Total Fat 21.7 g
Cholesterol 106.8 mg
Sodium 412.6 mg
Potassium 869.4 mg
Total Carbohydrate 15.8 g
Dietary Fiber 1.7 g
Sugars 2.9 g
Protein 46.7 g