Mushroom-stuffed Chicken Breasts

Mushroom-stuffed Chicken Breasts
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 2 cups
    (500 mL)

    chopped assorted mushrooms

  • 2

    shallots, chopped

  • 2-3

    garlic cloves, chopped

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 2 tsp.
    (10 mL)

    chopped fresh oregano

  • Salt and pepper to taste

  • 4

    boneless chicken breasts


Preheat barbecue to medium.

In a bowl, mix together all ingredients except chicken. Set aside.

Cut a pocket in the centre of the top of each breast with a sharp knife.

Stuff breasts with mushroom mixture. Close with toothpicks.

Grill breasts 7 min. per side or until cooked through.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007