Pollo Ripieno con Funghi e Provolone (Stuffed Chicken with Mushrooms and Provolone)

Pollo Ripieno con Funghi e Provolone (Stuffed Chicken with Mushrooms and Provolone) ingredients

• 4 pieces (about 6-8 oz eac Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 8 oz, finely chopped Cremini mushrooms
• 2 cloves, minced Garlic
• 1 small, finely minced Shallot
• 4 oz, shredded Provolone cheese
• 0.5 cup Breadcrumbs (panko or plain)
• 2 tbsp, chopped Fresh parsley
• 0.25 tsp (optional) Red pepper flakes
• 1 tbsp Olive oil
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Chicken broth
• 0.5 cup Dry white wine (e.g., Pinot Grigio)
• 1 tbsp Butter
• 1 tbsp, chopped (for garni Fresh parsley

How to make Pollo Ripieno con Funghi e Provolone (Stuffed Chicken with Mushrooms and Provolone)

1. Preheat the oven to 375°F (190°C). Pat the chicken breasts dry thoroughly with paper towels. Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through to the other side or the ends. Season the chicken pockets inside and out with 1 tsp salt and 0.5 tsp black pepper.
2. To prepare the filling, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and finely chopped mushrooms, and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and brown. Remove the skillet from heat and let the mixture cool slightly.
3. In a medium bowl, combine the cooled mushroom mixture with the 4 oz shredded Provolone cheese, 0.5 cup breadcrumbs, 2 tbsp chopped fresh parsley, 0.25 tsp salt, 0.25 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Mix well with a spoon until all ingredients are thoroughly combined.
4. Divide the mushroom and Provolone filling evenly among the four chicken breast pockets. Gently press the filling inside each pocket without overstuffing. If desired, secure the openings with wooden toothpicks to ensure the filling stays enclosed during cooking.
5. Heat 2 tbsp olive oil in a large oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Carefully place the stuffed chicken breasts into the hot skillet and sear for 3-4 minutes per side, until beautifully golden brown and a crust has formed.
6. Transfer the skillet with the seared chicken to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer.
7. Carefully remove the skillet from the oven and transfer the chicken to a plate; tent loosely with foil to rest for 5 minutes. Place the skillet back on the stovetop over medium heat. Deglaze the pan by pouring in 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
8. Pour in 1 cup chicken broth and bring the sauce to a gentle simmer. Cook for 3-5 minutes until the sauce has reduced and thickened slightly to your desired consistency. Remove from heat, then stir in 1 tbsp butter until it is completely melted and the sauce appears glossy. Taste and adjust seasoning if needed.
9. Remove toothpicks from the chicken, if used. Slice the stuffed chicken breasts if desired, or serve whole, spooning the warm pan sauce generously over each portion. Garnish with additional fresh parsley before serving.

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