Chicken Breast Stuffed with Mushrooms and Cheese

Peel the onion and finely chop it. Heat the vegetable oil and butter in a skillet. Add the onion and cook until lightly golden.

Slice the cremini mushrooms into thin pieces and add them to the skillet.

Stir and cook until all the released liquid has completely evaporated and the mushrooms are lightly browned. Season with salt and pepper at the end.

Remove the mushrooms from the skillet. To half of the mushrooms, add the coarsely grated cheese and stir to combine (this will be the filling).

Stuff the breasts. From each breast, trim off the small tender (the thin piece on the underside). Then, using a small knife, make one lengthwise cut along the breast without cutting all the way through.

Next, make two deep lateral cuts extending outward to the sides, then open up the breast to create a large pocket. Season the inside and outside with salt.

Place one-third of the filling inside and press it in firmly.

Close the pocket with the small tender, tucking it in from all sides.

Add a little vegetable oil to the skillet and heat it well. Place the breasts stuffed-side down and cook for about 5–7 minutes until lightly golden on the bottom.

Flip and cook for another 5–7 minutes.

Return the remaining mushrooms to the skillet and pour in the heavy cream (the breasts should be covered at least three-quarters of the way — add more cream if needed). Season with salt, add spices if desired, and braise over the lowest heat with the lid on for about 15–20 minutes.

Serve the stuffed chicken breasts with any side dish you like — I served mine with buckwheat. Bulgur, pasta, mashed potatoes, and similar sides all work great too. The result is absolutely delicious — juicy and tender!