Paula Deen Stuffed Chicken Breasts

Chicken breasts stuffed with cheese, your favorite seasonings, and mushrooms are the best creation of Pula Deen. The only complication in the recipe is rolling and wrapping the chicken and sticking them is quite a difficult job.

Herbs can also be used in the recipe to elaborate the effect of seasonings. The lime juice that is squeezed over the chicken gives a citric taste to the upper layer and the blast of flavors is amazing. Serve the cheesy chicken rolls with the side dips like a garlic dip or chili dip and your amazing appetizer is ready to serve.

INGREDIENTS

  • 3 springs of fresh rosemary
  • 2 slices prosciutto
  • 4 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup sliced portobello mushrooms
  • 1/2 cup dry white wine or  vinegar
  • 2 boneless, skinless chicken breast
  • 1 (4 oz) piece of imported Italian Fontina cheese
  • 1/2 fresh lemon, juiced
  • 1 bunch baby arugula

Instructions to make Paula Deen Stuffed Chicken Breasts

  1. Cut the chicken pieces into thin sticks or strips and then you have to wrap them.
  2. Then use a slice of prosciutto to wrap each of the sticks and then roll these wrapped sticks in each breast piece. These rolls should be well seasoned. So use salt and pepper to season them. Add cheese to the rolls.
  3. Take a heavy skillet and mix butter with the olive oil and heat them together. Add the chicken rolls in them one by one and wait for them to turn brown.
  4. Once done, lower the heat and spread the diced mushrooms in this pan. Also, sprinkle the rosemary herbs in it. You have to pour a little dry white wine into it. Turn the rolls so that they will get cooked from all sides and enough heat should be absorbed in them.
  5. Cook for 10-15 minutes. Then get the rolls out of the pan and set them aside. Once a little cooled, put them on the cutting board and slice each roll into 5-6 pieces.
  6. Use a foil or anything to cover the slices so that they will remain warm.
  7. To make a sauce-like mixture, add butter to the leftover pan juices and sprinkle salt and pepper over it.
  8. In a serving dish spread the arugula leaves, pour some olive oil over them, and season with the mandatory seasonings which are salt and pepper.
  9. Put the chicken slices over them and toss with the pan juices mixture.

FAQs?

Can we add cheese to the stuffed chicken?

Obviously, you can add shredded cheese to the chicken rolls before rolling the chicken into the strip. You can also use cheese strips for the purpose so that your chicken bites will be cheesy and delicious.

Do we serve the stuffed chicken hot?

Yes, the stuffed chicken rolls or chicken bites are served hot while drizzled with the butter sauce which gives a fabulous flavor to your stuffed chicken.

Paula Deen Stuffed Chicken Breasts
Print Recipe

Paula Deen Stuffed Chicken Breasts

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: appetizer
Cuisine: Italian
Servings: 6

Ingredients

  • 3 springs of fresh rosemary
  • 2 slices prosciutto
  • 4 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup sliced portobello mushrooms
  • 1/2 cup dry white wine or vinegar
  • 2 boneless skinless chicken breast
  • 1 4 oz piece of imported Italian Fontina cheese
  • 1/2 fresh lemon juiced
  • 1 bunch baby arugula

Instructions

  • Cut the chicken pieces into thin sticks or strips and then you have to wrap them.
  • Then use a slice of prosciutto to wrap each of the sticks and then roll these wrapped sticks in each breast piece. These rolls should be well seasoned. So use salt and pepper to season them. Add cheese to the rolls.
  • Take a heavy skillet and mix butter with the olive oil and heat them together. Add the chicken rolls in them one by one and wait for them to turn brown.
  • Once done, lower the heat and spread the diced mushrooms in this pan. Also, sprinkle the rosemary herbs in it. You have to pour a little dry white wine into it. Turn the rolls so that they will get cooked from all sides and enough heat should be absorbed in them.
  • Cook for 10-15 minutes. Then get the rolls out of the pan and set them aside. Once a little cooled, put them on the cutting board and slice each roll into 5-6 pieces.
  • Use a foil or anything to cover the slices so that they will remain warm.
  • To make a sauce-like mixture, add butter to the leftover pan juices and sprinkle salt and pepper over it.
  • In a serving dish spread the arugula leaves, pour some olive oil over them, and season with the mandatory seasonings which are salt and pepper.
  • Put the chicken slices over them and toss with the pan juices mixture.

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