How to Make Truffled Stuffed Chicken Breast - A Step-by-Step Guide

Truffled stuffed chicken breast is a decadent and elegant dish that is perfect for special occasions or a fancy dinner at home. The combination of tender chicken, rich truffle flavor, and gooey cheese makes this dish a true indulgence for the senses. This recipe elevates the classic chicken breast by adding a luxurious twist with the addition of truffles, creating a dish that is sure to impress even the most discerning palates.

Truffles are a prized ingredient in the culinary world, k...

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Ingredients

  • 4 skinless, boneless chicken breasts
  • 1 loaf Italian bread, crust removed and cut into 1-inch cubes
  • ⅓ cup milk
  • 4 tablespoons olive oil, divided
  • 2 shallots, minced
  • 1 pound cremini mushrooms, chopped
  • kosher salt and ground black pepper to taste
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons white truffle oil
  • 1 large egg

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 stuffed chicken breasts

  • Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.
  • Place bread in a bowl and pour milk over; let soak for 10 minutes.
  • Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.
  • Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.
  • Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.
  • Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.
  • Nutrition

    868 cal.

    • Total Fat: 32g
    • Saturated Fat: 7g
    • Cholesterol: 117mg
    • Sodium: 1287mg
    • Total Carbohydrate: 93g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 48g
    • Vitamin C: 2mg
    • Calcium: 238mg
    • Iron: 7mg
    • Potassium: 517mg