Best 4 Pancetta And Mushroom Stuffed Chicken Breast Recipes

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Indulge in the culinary delight of Pancetta and Mushroom Stuffed Chicken Breast, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender and juicy chicken breasts carefully stuffed with a savory mixture of pancetta, mushrooms, herbs, and cheese, creating a burst of umami in every bite. The chicken is then wrapped in crispy prosciutto and baked to perfection, resulting in a golden-brown exterior and a succulent, flavorful interior. Accompanying the main course are two equally enticing recipes: a creamy Mushroom Sauce that adds an extra layer of richness to the chicken, and a refreshing Arugula Salad with Lemon Vinaigrette, offering a light and tangy contrast to the savory flavors of the main dish. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PANCETTA WRAPPED STUFFED CHICKEN BREASTS



Pancetta Wrapped Stuffed Chicken Breasts image

I came up with this with some ingredients I had on hand and it was a hit with the whole family. Also great reheated for husband's lunch the next day. Who wouldn't love chicken stuffed with cheese and wrapped in bacon?

Provided by jkj.webber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 7

ΒΌ cup crumbled goat cheese
2 tablespoons diced roasted red pepper
2 tablespoons chopped pecans
1 clove garlic, minced
salt and ground black pepper to taste
4 thin chicken breast cutlets
8 slices pancetta

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
  • Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
  • Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
  • Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 284.6 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 32.7 g, SaturatedFat 5.3 g, Sodium 547.3 mg, Sugar 0.6 g

PORK AND PANCETTA STUFFED MUSHROOMS



Pork and Pancetta Stuffed Mushrooms image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield about 30 pieces

Number Of Ingredients 13

Extra-virgin olive oil
8 ounces pancetta, cut into 1/2-inch dice
1 onion, finely diced
Pinch crushed red pepper flakes
1 tablespoon finely chopped fresh rosemary leaves
1/2 cup dry white wine
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped
8 ounces ground pork
1/2 cup breadcrumbs
1/2 cup grated Parmesan
1 large egg

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
  • In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
  • Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN



Cheese, spinach & mushroom stuffed chicken image

Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro

Provided by John Torode

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

Steps:

  • Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
  • Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
  • Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
  • To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

Tips:

  • Choose the right chicken breasts. For this recipe, it's best to use boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Make sure the pancetta is finely chopped. This will help it distribute evenly throughout the stuffing.
  • Don't overstuff the chicken breasts. You want the stuffing to be flavorful, but not so much that it makes the chicken breasts difficult to close.
  • Use a meat thermometer to make sure the chicken breasts are cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Let the chicken breasts rest for a few minutes before slicing. This will help the juices redistribute and make the chicken breasts more tender.

Conclusion:

Pancetta and mushroom stuffed chicken breasts are a delicious and elegant main course that is perfect for a special occasion. The combination of savory pancetta, earthy mushrooms, and tender chicken is sure to please everyone at your table. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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