Cheesy Stuffed Chicken With Mushrooms And Spaghetti, In A Creamy Sauce

AuthorSylvieCategory, , DifficultyIntermediate

Cheesy garlicky stuffed chicken, with mushrooms, and Spaghetti twirls swimming in a light creamy sauce. Come on, everyone loves it! I stuffed the chicken with garlic confit from Jar Thuraya, sundried tomatoes, lemon zest, and Emmental cheese. The garlic confit cloves are so sweet, they take the dish to a new level. And when you cut a piece of chicken, and that sauce seeps into the filling. SO GOOD!

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 4 boneless, skinless chicken breasts
 Salt to taste
 Black pepper to taste
 6 cloves of Jar Thuraya garlic confit (Use less if using raw garlic)
 2 tbsp lemon zest
 ¼ cup finely chopped sundried tomatoes
 100 g Emmental cheese slices
 1 tbsp unsalted butter, plus more if needed
 1 tbsp confit olive oil (or simply olive oil)
 400 g mixed mushrooms, left whole
 1 tbsp dried Zaatar
 1 ½ cups chicken broth
 ½ cup cooking cream, at room temperature
 200 g Spaghetti for serving
1

Preheat the oven to 205° C.

2

Use a sharp knife to cut a slit horizontally along one side of the chicken breast, making sure not to cut through the other side of it. You want to create a pocket. Repeat with the other chicken breasts. Generously season with salt and black pepper.

3

In a small bowl, smash 4 garlic confit cloves. Divide the garlic, lemon zest, sundried tomato, and cheese among the pockets. Pinch together the open sides of the chicken breasts and secure with toothpicks.

4

Heat a large ovenproof pan or skillet on high heat, on your stove. Melt the butter and pour in the confit oil. Sear each side of the stuffed chicken breasts for 5 minutes. Remove the chicken onto a plate, and set aside.

5

In the same pan, brown the mushrooms on high heat for 5 minutes, while frequently stirring. Add a knob of butter if needed. When browned, season with salt, black pepper, dried Zaatar, and add 2 smashed garlic confit cloves. Cook for 2 minutes.

6

Deglaze with the broth and cream while stirring and scraping the sides of the pan. Nestle the chicken breasts between the mushrooms. Top each chicken breast with a pinch of dried Zaatar. Let it come to a boil, then transfer the pot to the preheated oven. Bake for 20-25 Minutes, or until the chicken is cooked through.

7

Meanwhile, bring a large pot filled with water to a boil. Generously season with salt. Cook the Spaghetti al dente! Transfer the pasta to a large bowl using kitchen tongs. Remove the chicken bake from the oven, taste the sauce, and adjust the seasoning. Spoon about 1/2 cup of the sauce into the bowl of pasta. Using the tongs, move the Spaghetti around to coat it with the creamy sauce.

8

Now make some beautiful Spaghetti twirls, and place them between the chicken breasts. Baste the pasta with the sauce, and serve! Enjoy with a glass of white wine.

Ingredients

 4 boneless, skinless chicken breasts
 Salt to taste
 Black pepper to taste
 6 cloves of Jar Thuraya garlic confit (Use less if using raw garlic)
 2 tbsp lemon zest
 ¼ cup finely chopped sundried tomatoes
 100 g Emmental cheese slices
 1 tbsp unsalted butter, plus more if needed
 1 tbsp confit olive oil (or simply olive oil)
 400 g mixed mushrooms, left whole
 1 tbsp dried Zaatar
 1 ½ cups chicken broth
 ½ cup cooking cream, at room temperature
 200 g Spaghetti for serving

Directions

1

Preheat the oven to 205° C.

2

Use a sharp knife to cut a slit horizontally along one side of the chicken breast, making sure not to cut through the other side of it. You want to create a pocket. Repeat with the other chicken breasts. Generously season with salt and black pepper.

3

In a small bowl, smash 4 garlic confit cloves. Divide the garlic, lemon zest, sundried tomato, and cheese among the pockets. Pinch together the open sides of the chicken breasts and secure with toothpicks.

4

Heat a large ovenproof pan or skillet on high heat, on your stove. Melt the butter and pour in the confit oil. Sear each side of the stuffed chicken breasts for 5 minutes. Remove the chicken onto a plate, and set aside.

5

In the same pan, brown the mushrooms on high heat for 5 minutes, while frequently stirring. Add a knob of butter if needed. When browned, season with salt, black pepper, dried Zaatar, and add 2 smashed garlic confit cloves. Cook for 2 minutes.

6

Deglaze with the broth and cream while stirring and scraping the sides of the pan. Nestle the chicken breasts between the mushrooms. Top each chicken breast with a pinch of dried Zaatar. Let it come to a boil, then transfer the pot to the preheated oven. Bake for 20-25 Minutes, or until the chicken is cooked through.

7

Meanwhile, bring a large pot filled with water to a boil. Generously season with salt. Cook the Spaghetti al dente! Transfer the pasta to a large bowl using kitchen tongs. Remove the chicken bake from the oven, taste the sauce, and adjust the seasoning. Spoon about 1/2 cup of the sauce into the bowl of pasta. Using the tongs, move the Spaghetti around to coat it with the creamy sauce.

8

Now make some beautiful Spaghetti twirls, and place them between the chicken breasts. Baste the pasta with the sauce, and serve! Enjoy with a glass of white wine.

Cheesy Stuffed Chicken With Mushrooms And Spaghetti, In A Creamy Sauce
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