Chicken again? It's a phrase often repeated. Sure there are the standards: chicken on the grill, chicken in a stir fry, chicken with cream of mushroom soup.
I am always looking for new ways to prepare chicken. Boneless, skinless chicken breast is a staple for many. But, let's face it, it can be boring.
Chicken recipes are one recipe category that I come across a lot on Facebook.
You know the videos with the upbeat music, beautiful photos, that build up your cooking confidence. Well some of those recipes don't always turn out the way they are supposed to. And that's not exactly a bad thing. Recipes should be looked at as a guide; you can always develop your own twist on a recipe.
And so, that's what I did with today's recipe. After watching the video I knew it was something I would like. Armed with some leftover ingredients from recipe testing and always, always, having chicken breast tucked away in the freezer, I set out to try this recipe.
If you love mushrooms as much as I do and cheese _ who doesn't love cheese _ and lots of sauce with any dish, this recipe is for you. It's adapted from the blog www.cafedelites.com where the author writes that, "ALL Garlic Mushroom lovers ... this is THE chicken recipe of your dreams!"
It can be a little confusing when buying mushrooms. There's so many varieties. But the white, cremini (brown) and portabella mushrooms are most common. I used baby bella (brown) mushrooms which are also referred to as cremini mushrooms in this recipe because I think they have a heartier flavor than the white cultivated mushroom. Cremini's are my go-to mushroom no matter what the recipe is. And most of the time, you'll find that they are uniform in shape and size. In most packages you will find the mushrooms are about the same size.
The recipe also listed the sauce as optional, but it shouldn't be. While the stuffed chicken is good on its own, the sauce is a real treat.
