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Mushroom Stuffed Chicken with Coconut Milk-Lemongrass Sauce

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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

Ingredients:

  • 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

Directions:

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.

Notes:

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.

stuffed-chicken-with-mushrooms-coconut-milk-tomato-paste

Nutrition Facts:

4 Large Servings

Amount Per Serving

Calories 444.6

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

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