Ham and Mushroom Stuffed Chicken – a delicious recipe with chicken breasts, ham, mushrooms, chicken broth, sherry wine, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make a split in each chicken breast to form a pocket.
2
Pound each breast between layers of plastic wrap to flatten.
3
Mince the ham and the mushrooms and mix well.
4
Oil a baking dish with the sesame oil and place the chicken pieces in it, turning once so that there is a little oil on each side of the chicken.
5
Fill the chicken pockets with the ham mixture.
6
Press edges closed.
7
Mix the chicken broth and sherry and pour over chicken.
8
Cover with tinfoil and bake at 350F for 30 minutes (or until chicken is done).
9
Mix the cornflour and soya sauce until smooth.
10
Remove the chicken from the pan and keep warm.
11
Place the pan juices and the soya mixture in a pan and bring to a boil, stirring until thickened to a gravy-like texture.
12
Serve the chicken with the gravy poured over it.
373
kcal
Calories
11
g
Fat
2
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 slices thin deli ham (like for sandwiches), 2 ounces fresh mushrooms, 1 can chicken broth, and more.
Yes, Ham and Mushroom Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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