Chipotle Mushroom & Cheese Stuffed Chicken Breasts
- 2 chicken breasts
- 1 serving Chipotle Mushrooms
- 1/4 cup (59 ml) Monterey Jack cheese, shredded
- 1 tablespoon (15 ml) coconut oil
- salt to taste
- pepper to taste
Take the two chicken breasts, and make a cut almost, but not quite all the way through one side of the chicken breast, cutting it open like a book. The side not cut will keep both halves connected. Place one half of the prepared Chipotle Mushrooms and half of the shredded cheese onto the bottom half of the chicken breast. Repeat for all other chicken breast. Fold the top chicken breast piece on top of the mushrooms, and secure the top half to the bottom half, using tooth picks. The tighter you secure the chicken, the less of the mushroom mixture will come out while cooking. Salt and pepper the top stuffed chicken breasts to preference.
Oven: Preheat oven to 350F/ 176 C/ Gas Mark 4. Place stuffed chicken breasts on a parchment lined baking sheet, and bake for 30 minutes.
Slow Cooker: Sear the chicken breasts briefly in a skillet on medium-high heat. When they are lightly browned, place them in the slow cooker , with 1/4 cup (59 ml) water and cook on low for 6-8 hours, or high for 3-4.
Pressure Cooker: Sear the chicken breasts, either in a skillet on medium-high heat, or in the bottom of the pressure cooker. Add the minimum amount of liquid required for your particular model (mine is 1/2 cup (118 ml) water) to the chicken breasts, and securely close the unit. Lock. Cook high for 8 minutes. Safely release the pressure. Only open the lid when all pressure has been released. Enjoy!
Base recipe yields 2 servings of 11.5 oz/ 326 g a piece.