Stuffed Chicken Breast

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  • 3 chicken breasts
  • 1 cup champiñones
  • 6 slices of ham
  • 1/4 mozzarella cheese
  • 8 oz cream of chicken
  • Mustard to taste
  • Garlic to taste
  • Salt to taste
  • 1/4 cup butter
  • 1 cup of red wine
  • Juice of half a lemon
  • 8 oz water


  • Cut the chicken breasts in half; then open in the center and form a pocket

  • Add the salt, mustard, lemon juice and garlic.
  • Stir.
  • Wrap the cheese with the ham and fill the chicken breast.

  • In a pan, melt the butter.
  • Sear the breasts on both sides.

  • Place the chicken in a separate dish.

  • Meanwhile sauté the mushrooms in the same pan that was used to seal the chicken.
  • Add chicken cream, water and wine.
  • Add the sauce on top of the chicken and bake for 30 minutes at 350 degrees.