The Ultimate Stuffed Chicken Hack! ✨

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, about 150 g each)
• 4 large Egg Yolks (separated from whites, at room temperature)
• 2 medium Onion (peeled and finely chopped)
• 100 g Mushrooms (sliced, fresh and earthy)
• 20 ml Vegetable Oil (for sautéing)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 100 g Butter (cut into cubes, melted)
• 100 g Mozzarella (grated, preferably low‑moisture)

Instructions

1. Coat Chicken in Egg Yolks

   Place the chicken breasts in a shallow dish, pour the egg yolks over them and turn to coat every side evenly. The yolk creates a glossy barrier that keeps the meat tender during baking.

   Time: PT5M

2. Shape Chicken with Ladle

   Using a large ladle, gently press each coated chicken breast into the ladle’s bowl to create a shallow pocket. This will hold the filling securely.

   Time: PT5M

3. Prepare the Filling

   Peel and finely chop the onions, then slice the mushrooms. Set aside.

   Time: PT5M

4. Sauté Onions and Mushrooms

   Heat the vegetable oil in a frying pan over medium heat. Add the onions and mushrooms, season with salt and black pepper, and sauté until the onions become translucent and the mushrooms release their aroma.

   Time: PT5M

   Temperature: Medium heat

5. Fill the Chicken Pockets

   Spoon the warm onion‑mushroom mixture into the ladle‑shaped chicken breasts, then carefully lift the chicken out and place each on a baking tray lined with parchment paper.

   Time: PT5M

6. Melt Butter and Grate Cheese

   In a small bowl, melt the butter until glossy (microwave or stovetop). Grate the mozzarella and set aside.

   Time: PT3M

7. Brush and Top with Cheese

   Brush each stuffed chicken breast generously with the melted butter, then sprinkle the grated mozzarella evenly over the top.

   Time: PT2M

8. Bake

   Preheat the oven to 180°C. Place the tray in the middle rack and bake for 40 minutes, or until the cheese is golden and the chicken reaches an internal temperature of 75°C.

   Time: PT40M

   Temperature: 180°C

9. Rest and Serve

   Remove the chicken from the oven, let it rest for 5 minutes before slicing. Serve hot with a side of salad or roasted vegetables.

   Time: PT5M

Nutrition Facts

Calories

545

Protein

35 g

Carbohydrates

7 g

Fat

35 g

Fiber

2 g