Ingredients

  • 2 tablespoon Butter
  • 1/2 Yellow Onion, Chopped
  • 4 ounce Shiitake Mushrooms, Chopped
  • 2 ounce Manchego Cheese, Shredded (plus extra for garnish)
  • 1/4 cup Heavy Cream
  • 1 cup Natural Pecans, Roasted and Chopped
  • 4 Chicken Breasts, Boneless and Skinless
  •  EVOO as Needed to Coat
  •  Salt and Pepper to Taste

Directions

CHICKEN PREP:

  1. Preheat your oven to 450° F.
  2. Rub each chicken breast with olive oil, and season with salt and pepper.
  3. Using a knife, slice an opening at the side of the chicken, creating a pocket for the stuffing.
  4. Bake for 15 to 20 minutes.

STUFFING:

  1. In a skillet set to medium heat, melt butter then add onions. Saute until onions start to turn translucent (about 5 minutes).
  2. Add in mushrooms and continue cooking until mushrooms are cooked through and just starting to brown (about 5 minutes).
  3. Stir in cheese and cream, bringing to a simmer. Add in pecans and season to taste with salt. Then remove from heat.
  4. Once chicken breasts are out of the oven, stuff each breast with a quarter of the mushroom pecan stuffing, piling some of the stuffing on top of chicken and topping with some shredded cheese.
  5. Place on the middle shelf in oven on broil to melt cheese (about 2 - 3 minutes).
  6. Remove from the oven and enjoy!

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