stuffed chicken breasts

My brother found this stuffed chicken recipe in a Long Island, NY newspaper somewhere back in the 1990s and we’ve been enjoying it ever since. I love these cheesy chicken roll-ups best over a wide egg noodle but you can pair it with sautéed green beans, or a side caesar salad and mini garlic toasts like I did, if you’re keeping carbs low. I wish I knew the original creator for credit but a very big shout out to the 90s for providing us with the best of everything.

For the stuffing:
1 medium yellow onion chopped fine

2 tbsp olive oil + 1 tbsp butter

5 tbsp Italian seasoned breadcrumbs

5 tbsp Locatelli pecorino romano cheese

Salt + pepper to taste

8-10 thin, pounded chicken cutlets

8-10 slices of your favorite whole milk mozzarella (I use shredded sometimes!)

1/2 cup flour seasoned with paprika and garlic powder

Instructions:

Preheat oven to 400 degrees.

Sautée onions in olive oil and butter until soft and golden brown, add to a bowl with breadcrumb, pecorino romano cheese, salt, and pepper. Mix together.

Place one tbsp of stuffing on each chicken breast and top with mozzarella, roll from narrow end, and secure with one toothpick.

Dip in flour mixture and place seam side down in greased roasting pan.

Cook for 15 minutes at 400 degrees.

For the sauce:

1 small package white mushrooms, cleaned, stems removed, sliced thin, and sautéed in olive oil with salt and pepper until brown

1 stick sweet/unsalted butter

1 tbsp flour

2 cups chicken broth/stock

1/4 cup white wine or 1/2 cup white cooking wine

1 large lemon, juiced

Salt & pepper to taste

Instructions:

Melt the butter fully on low heat, whisk in flour until incorporated.

Add chicken broth and wine, bring to low boil and cook for 5 minutes, stirring constantly.

Add the lemon juice and the mushrooms, and season to taste with salt and pepper.

Pour over chicken, lower heat to 375 and bake for 15-20 more minutes, until the tops of chicken are lightly browned and the sauce is bubbling. Sprinkle parsley on top before serving!

Makes about 6 servings.

Mangia!