Cream Cheese Mushroom Stuffed Chicken Bundles
Cream Cheese Mushroom Stuffed Chicken Bundles
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut horizontally into thin slices, pounded to 1/4-inch thickness
For the Creamy Mushroom Filling
- 1 tablespoon olive oil
- 2 medium yellow onions, finely chopped
- 1 pound white button mushrooms, sliced
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
For Assembly and Topping
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese, finely grated
Instructions
- 1
Prepare the chicken breasts: Place chicken breast slices between two sheets of plastic wrap or in a large plastic bag. Using a meat mallet, pound each piece until it is about 1/4-inch thick and tender. Set aside.
⏱️ 10 min
- 2
Prepare the filling base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until softened and translucent. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender.
⏱️ 12 min
- 3
Finish the filling: Reduce heat to low. Stir in the softened cream cheese until it melts and combines with the onion and mushroom mixture, creating a thick, creamy filling. Season with kosher salt and freshly ground black pepper to taste. Transfer the filling to a bowl, cover with plastic wrap, and allow to cool to room temperature (this helps it set for easier handling).
⏱️ 10 min
- 4
Preheat oven and prepare molds: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Prepare four round molds (such as empty 8-ounce cream cheese containers or similar heat-safe bowls) by lightly greasing them if not using non-stick containers.
⏱️ 5 min•🌡️ 375
- 5
Form the chicken bundles: Line each prepared mold with the pounded chicken breast slices, allowing the chicken to drape generously over the edges of the mold. Spoon the cooled mushroom and cream cheese filling into the chicken-lined molds. Fold the draped chicken edges over the filling to completely enclose it, forming a round, chicken-wrapped parcel.
⏱️ 10 min
- 6
Prepare for baking: Carefully invert each chicken bundle from its mold onto the prepared baking sheet, ensuring the seam is facing down. Gently remove the empty plastic containers. Drizzle mayonnaise over the top of each chicken bundle and spread evenly with a pastry brush. Sprinkle the finely grated mozzarella cheese generously over the mayonnaise-coated chicken.
⏱️ 3 min
- 7
Bake the bundles: Bake in the preheated oven for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese topping is melted, bubbly, and golden brown. Let rest for a few minutes before serving.
⏱️ 40 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Mushroom Stuffed Chicken Bundles
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut horizontally into thin slices, pounded to 1/4-inch thickness
For the Creamy Mushroom Filling
- 1 tablespoon olive oil
- 2 medium yellow onions, finely chopped
- 1 pound white button mushrooms, sliced
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
For Assembly and Topping
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese, finely grated
Instructions
- 1
Prepare the chicken breasts: Place chicken breast slices between two sheets of plastic wrap or in a large plastic bag. Using a meat mallet, pound each piece until it is about 1/4-inch thick and tender. Set aside.
⏱️ 10 min - 2
Prepare the filling base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until softened and translucent. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender.
⏱️ 12 min - 3
Finish the filling: Reduce heat to low. Stir in the softened cream cheese until it melts and combines with the onion and mushroom mixture, creating a thick, creamy filling. Season with kosher salt and freshly ground black pepper to taste. Transfer the filling to a bowl, cover with plastic wrap, and allow to cool to room temperature (this helps it set for easier handling).
⏱️ 10 min - 4
Preheat oven and prepare molds: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Prepare four round molds (such as empty 8-ounce cream cheese containers or similar heat-safe bowls) by lightly greasing them if not using non-stick containers.
⏱️ 5 min•🌡️ 375 - 5
Form the chicken bundles: Line each prepared mold with the pounded chicken breast slices, allowing the chicken to drape generously over the edges of the mold. Spoon the cooled mushroom and cream cheese filling into the chicken-lined molds. Fold the draped chicken edges over the filling to completely enclose it, forming a round, chicken-wrapped parcel.
⏱️ 10 min - 6
Prepare for baking: Carefully invert each chicken bundle from its mold onto the prepared baking sheet, ensuring the seam is facing down. Gently remove the empty plastic containers. Drizzle mayonnaise over the top of each chicken bundle and spread evenly with a pastry brush. Sprinkle the finely grated mozzarella cheese generously over the mayonnaise-coated chicken.
⏱️ 3 min - 7
Bake the bundles: Bake in the preheated oven for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese topping is melted, bubbly, and golden brown. Let rest for a few minutes before serving.
⏱️ 40 min•🌡️ 375