Posted in Foods

My Stuffed Chicken Breast

What you will need
Cutting Board, knife, glass casserole dish, a large bowl to place sliced veggies in, and foil.
Set oven on 350 cooks for 40-45 minutes checking to make sure it doesn’t overcook.

Provolone cheese slices (I purchase our Provolone in these packages) cut into strips
Chicken Breast (I only needed 2) cut in halves like a Hot Dog Bun 
1 Medium size Onion peeled and Sliced
4 Good size Mushrooms washed and dried.
2 Tablespoon of water
Garlic Powder 
Seasoning Salt
Lemon Pepper 
Fresh, Chives, Parsley, and Cilantro 
Salt and Pepper 
Pam spray (or your brand of spray)
1 Glass Casserole dish (depending on size and how many chicken breast you cook)

Wash and dry Mushrooms, Peel and Slice onion placing them into the large bowl set aside.
Wash cutting board and dry
Wash Chicken 
Slice Chicken breast in half (note not cutting completely in half, cut like a hot dog bun)
Spray Glass Casserole dish
Spread the chicken breast apart and stuff mushrooms and onions topping with the sliced Provolone cheese. 
Close Chicken Stuffed Breast and placing in the Pam spray’ed glass casserole dish, with a 2 tablespoons of water.
Top Chicken Breast with Garlic Salt, Seasoning Salt, Lemon Pepper, Salt and Pepper, Chives, Parsley, and cilantro. (note I do not measure these ingredients)
Cover with Foil with poking hole in the top. 

Total for this meal Six dollars per plate. 



Wife of 30 years to my high school sweetheart Jon. Mother of 2 adult children, grandmother of 2 granddaughters. Pet lover of 6 dogs, 2 fish and 1 cat. I love genealogy and learning more about my ancestries. I like paying it forward through genealogy also. In enjoy crafts, reading, shopping, antiques and much more.

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