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Easy Stuffed Chicken with Mushrooms Recipe


4 boneless, skinless chicken breast halves

1/4 cup olive oil

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon white sugar

1 teaspoon paprika

salt and pepper to taste

4 ounces fresh mushrooms

1 onion, sliced into strips

1 red bell pepper, sliced into strips

3 tablespoons olive oil


Preheat oven to 350 degrees F (175 degrees C). Prepare chicken breasts according to package instructions. Toss with the oil, then spice thoroughly. Transfer to a shallow dish or platter. Place mushroom mixture at an angle on top, and spoon the mushrooms into the dish. Transfer to a 9x13 inch baking dish. Sprinkle with cheese, and bake at 350 degrees F (175 degrees C) for 10 minutes; remove mushrooms before serving.

Meanwhile, heat the olive oil in a nonstick skillet over medium heat. Add the Worcestershire sauce, garlic, chili powder, sugar, paprika, salt and pepper. Saute for a minute at medium high heat. Stir in the mushrooms and onion. Heat about 3 minutes, stirring occasionally, until vegetables begin to bubble.

While the skillet heating oil, roll chicken breasts in the olive oil. Brush breasts with the mushroom/muscle oil mixture. Increase heat to medium. Mix the mushrooms with the brown sugar and flour the bottoms with the grated mushroom and parsley.

Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is no longer pink and juices run clear. Heat the red pepperring, and stir into the hot skillet. Cook 9 minutes, then reduce heat to medium. Put peppers into the skillet and cook and stir until evenly brown. Serve hot.

Bring the chicken broth to a boil, then reduce the heat, bring to a medium low, and simmer 3 hours, or until chicken is no longer pink. Top chicken with the mushrooms and bell pepper strips, additional parsley, and bell pepper strips if desired.