I had the pleasure of making these chicken breasts for the first time for company we had a while ago. As I enjoy cooking, I enjoy sharing the food I cook even more. These chicken breasts turned out very flavorful and moist. This dish is made Turkish style even though one of the ingredients (Pepper Jack cheese) is not traditionally Turkish. I used this cheese since I did not want to add too many spices, but still have a nice flavor. This cheese already has some peppers in it, so the combination with mushrooms and parsley produces an exquisite taste. If you prefer, you may substitute the cheese with another type of cheese. 
8 boneless skinless chicken breasts
6 large white cap mushrooms
1 garlic clove
¼ cup parsley
½ lb pepper Jack cheese
3 tbsp olive oil
1 tsp dried oregano
Juices of 2 lemons
Salt
Cut the mushrooms in half and slice. Cut each slice in three pieces. It is faster to cut a mushroom in half and slicing each half and without separating the slices chopping it again.
Heat 1 tbsp olive oil and add the garlic. Add the mushrooms, oregano and salt. Adjust salt to your taste. When the mushrooms become soft (after 5-6 minutes), add the parsley. Remove from heat and let cool.
Slice the cheese in ¼ of an inch in thickness and in the size of 1 square inch. Take each chicken breast and remove the fat that is around it. With a sharp carving knife slit an opening in the middle of the thicker side of the chicken breast. Using that opening, slowly and gently cut through the chicken breast without cutting an opening on the sides. Place 2 pieces of the sliced cheese in the breast. Add to a spoonful of the mushroom mixture until the chicken breast is full. Be careful not to overstuff as it may cause the meat to create an unwanted opening which will cause the cheese to leak out while cooking. Close the opening of the chicken breast with bamboo skewers. I cut the bamboo skewers in half in order to be able to use them.
Once all the chicken breasts are stuffed, place 1 tbsp olive oil, juice of 1 lemon and salt on one side of the chicken breasts. Turn over and add the same ingredients with the same amount to the other side of the breasts. Refrigerate overnight.
6 large white cap mushrooms
1 garlic clove
¼ cup parsley
½ lb pepper Jack cheese
3 tbsp olive oil
1 tsp dried oregano
Juices of 2 lemons
Salt
Cut the mushrooms in half and slice. Cut each slice in three pieces. It is faster to cut a mushroom in half and slicing each half and without separating the slices chopping it again.
Heat 1 tbsp olive oil and add the garlic. Add the mushrooms, oregano and salt. Adjust salt to your taste. When the mushrooms become soft (after 5-6 minutes), add the parsley. Remove from heat and let cool.
Slice the cheese in ¼ of an inch in thickness and in the size of 1 square inch. Take each chicken breast and remove the fat that is around it. With a sharp carving knife slit an opening in the middle of the thicker side of the chicken breast. Using that opening, slowly and gently cut through the chicken breast without cutting an opening on the sides. Place 2 pieces of the sliced cheese in the breast. Add to a spoonful of the mushroom mixture until the chicken breast is full. Be careful not to overstuff as it may cause the meat to create an unwanted opening which will cause the cheese to leak out while cooking. Close the opening of the chicken breast with bamboo skewers. I cut the bamboo skewers in half in order to be able to use them.
Once all the chicken breasts are stuffed, place 1 tbsp olive oil, juice of 1 lemon and salt on one side of the chicken breasts. Turn over and add the same ingredients with the same amount to the other side of the breasts. Refrigerate overnight.
Turn on your oven broiler. Broil each side of the chicken for 10 minutes or when the breasts become light brown. Enjoy with rice, potatoes or pasta.
this looks great - a wonderful idea for a creative dish. (so dolmas = stuffed, like we call our own dolams, 'yemista'...)
ReplyDeleteHappy holiday season to you and your husband
Thanks, it tasted great too.
ReplyDeleteThanks for your holiday wishes. You also have a wonderful holiday season.
Hey thts awesome...all i knew till date was chicken wrapped in panchetta...lol.
ReplyDeleteWill give this one a shot..though I don't have a broiler.
And thanks for appreciating my effort...at learning one of the three magic words- thank you!
:)
This looks delicious! I like the pepper jack cheese, it adds a little zing to it, YUM!!
ReplyDeleteMerhaba, thank you so much for visiting my blog and leaving a comment. I am glad you did, because otherwise I wouln't have a chance to find our your blog. I am familiar with several Turkish food blogs out there, but have never seen yours before. It's lovely here. Great recipes! I am big fan of Turkish food and will come visit your blog for inspiration and yummy recipes! Stuffed chicken looks delicious! We usually stuff it with walnuts and onions, or rice with fried fruits, such as apricots, plums, raisins and etc. Hosca kalin. Yeni Yilinizi kutlarim!
ReplyDeleteI wish you and your family and loved ones all the best in New 2009.
ReplyDeleteGreetings from Croatia.
Navita,
ReplyDeleteIf you don't have a broiler, you can bake it; it will still be good.
Thanks Reeni. You are definitely right about the pepper jack cheese.
Farida, I am glad I visited your site too. Now I have to try Azerbaijani recipes. Your stuffing of onions, walnuts, plums and raisins for the chicken breasts sounds very good also. I have to try it next time.
Sizin de yeni yiliniz kutlu olsun. Butun guzellikler sizinle olsun.
Sandra, thank you. I also wish you a happy new year to you and your family.
Pepper jack may not be so far off from being Turkish. Certainly, hot peppers are used in Turkish foods - and i bet there's also a mild cheese similar to jack. No matter how it's characterized, this dish looks absolutely delicious.
ReplyDeletethis sounds so complicated But it looks & sounds sooo good!
ReplyDelete