Creamy Mushroom and Jalapeño Stuffed Chicken

By you desk
Tue, 09, 21

Rainy season calls for a cosy, mouthwatering treat and this is just the recipe you’re looking for...

Creamy Mushroom and Jalapeño Stuffed Chicken



Mixed herbs 1 tsp

Butter 1-2 tbs

Garlic (chopped) 1 tsp

Mushrooms (chopped) ½ cup

Mozzarella cheese (grated) 1 cup

Cream cheese 4 tbs

Jalapenos (chopped) ¼ cup

Fresh parsley (chopped) 2 tbs

Black pepper powder ½ tsp

Garlic powder ½ tsp

Onion powder ½ tsp

Chicken fillets 3

Salt to taste

Black pepper powder to taste

Breadcrumbs 1½ cup or as required

Eggs (whisked) 3 or as required

Cooking oil for frying


• In a frying pan, add butter and let it melt.

• Add garlic and mix well.

• Add mushrooms, mix well and sauté for 2-3 minutes.

• Let it cool.

• In a bowl, add mozzarella cheese, cream cheese, jalapenos, fresh parsley, salt, black pepper powder, garlic powder, onion powder, sautéed mushrooms & mix until well combined & refrigerate for 15 minutes.

• Use a sharp knife to cut the side of each chicken fillet and stuffed prepared filling and insert tooth pick or skewer to seal the stuffing.

• Sprinkle with salt, black pepper powder & rub on both sides of stuffed chicken.

• In panko breadcrumbs, add mixed herbs, salt and mix well.

• Now dip stuffed chicken into whisked eggs and coat with breadcrumbs then again dip into whisked eggs and coat with breadcrumbs (makes 3).

• In a frying pan, heat cooking oil & shallow fry stuffed chicken on medium flame until golden brown.

• Take out on a baking tray & bake in preheated oven at 180C for 20-25 minutes (on both grills).

• Cut from the centre and serve.

Recipe courtesy: Food Fusion