Cheese Burst Chicken
Juicy chicken breasts stuffed with a gooey mozzarella-cheddar filling, served with creamy mushroom sauce and spiced sautéed vegetables.
Equipment
Ingredients
Chicken
chicken breast (boneless, skinless)
4 piece
steak rub
2 tbsp
roasted spices
1 tbsp
mustard sauce
1 tbsp
Cheese Filling
mozzarella cheese (grated)
100 g
cheddar cheese (grated)
100 g
butter
2 tbsp
fajita seasoning
1 tsp
garlic powder
0.5 tsp
mixed herbs
0.5 tsp
Sautéed Vegetables
oil
1 tbsp
mixed vegetables
2 cup
cajun seasoning
1.5 tsp
Creamy Mushroom Sauce
oil
1 tbsp
mushroom (sliced)
1 cup
cooking cream
1 cup
garlic powder
0.5 tsp
mixed herbs
1 tsp
seasoning
1 tsp
salt
1 tsp
Finishing
mozzarella cheese (grated)
0.5 cup
Instructions
Prepare the chicken
Slice a pocket into each chicken breast and season with the steak rub, roasted spices and mustard.
Make the cheese filling
Mix grated mozzarella, cheddar, butter, fajita seasoning, garlic powder and mixed herbs until creamy.
Stuff the chicken
Fill each chicken breast pocket with the cheese mixture and secure if needed.
Sauté the vegetables
Heat oil in a pan, add mixed vegetables and Cajun seasoning, cook until tender.
Cook the mushrooms
Heat oil in a pan, sauté mushrooms until golden.
Make the creamy mushroom sauce
Add cream, garlic powder, mixed herbs, seasoning and salt; simmer until thickened.
Cook the stuffed chicken
Pan-sear or bake the stuffed breasts until cooked through and cheese is melted.
Finish and serve
Top the chicken with extra grated cheese, let it melt, then serve with sautéed vegetables, fries and fried rice.
Storage
Store chicken and sauce separately to maintain texture.
Notes
• Serve immediately while cheese is still molten.
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