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One-pot French onion-stuffed chicken

One of our favourite retro flavours would have to be French onion. We’ve added it to this stuffed chicken dish for an extra flavour kick, although bacon, mushroom and cheese already do a good job! The whole lot is smothered in cream but making it all in one dish means there’s less mess.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


13 Ingredients


  • 1 tbsp extra virgin olive oil

  • 100g button mushrooms, sliced

  • 3 short cut bacon rashers, finely chopped

  • 40g packet French onion soup mix

  • 60g baby spinach

  • 100g (1 cup) coarsely grated mozzarella

  • 2 (about 200g each) chicken breast fillets

  • 50g butter, chopped

  • 1 brown onion, halved, thinly sliced

  • 2 garlic cloves, crushed

  • 300ml carton cooking cream

  • 15g (1/4 cup) panko breadcrumbs

  • 1/4 cup chopped fresh continental parsley leaves

5 Method Steps


  • Step 1

    Heat oil
    (1 tbsp extra virgin olive oil)
    in a large ovenproof frying pan over medium-high heat. Add mushroom
    (100g button mushrooms, sliced)
    and bacon
    (3 short cut bacon rashers, finely chopped)
    and cook, stirring occasionally, for 4 minutes or until golden. Add 2 tsp of the soup mix
    (40g packet French onion soup mix)
    then add the spinach
    (60g baby spinach)
    and cook, stirring, until spinach just wilts. Remove from heat and set aside cool for 10 minutes. Add 40g (1/3 cup) of the mozzarella
    (100g (1 cup) coarsely grated mozzarella)
    and stir until combined.

  • Step 2

    Meanwhile, preheat oven to 200C/180C fan forced. Cut each chicken breast in half horizontally. Place each chicken fillet between 2 sheets of baking paper. Use a mallet or rolling pin to gently pound the thickest part of the chicken
    (2 (about 200g each) chicken breast fillets)
    until the fillets are an even thickness.

  • Step 3

    Divide mushroom mixture among chicken pieces and roll up to enclose filling.

  • Step 4

    Melt butter
    (50g butter, chopped)
    in pan over medium heat. Add onion
    (1 brown onion, halved, thinly sliced)
    and garlic
    (2 garlic cloves, crushed)
    and cook, stirring occasionally, for 5 minutes or until softened. Add remaining soup mix. Add the cream
    (300ml carton cooking cream)
    and 125ml (1/2 cup) water and cook, stirring, until mixture comes to a simmer. Add chicken to pan. Bake for 10 minutes or until chicken is almost cooked through.

  • Step 5

    Sprinkle chicken with remaining cheese and breadcrumbs
    (15g (1/4 cup) panko breadcrumbs)
    and bake for a further 10 minutes or until chicken is cooked through and cheese is golden. Sprinkle with parsley
    (1/4 cup chopped fresh continental parsley leaves)
    to serve.
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