This is a quick and easy chicken dish that is sure to please. The moist chicken along with the sweetness of the onion and the earthy umami of the mushrooms makes for a great weeknight meal.
This is such a quick and easy weeknight meal or Sunday dinner. If you’ve already made the Balsamic Onion Jam that my food soul mate Ken taught me, then it really takes no time at all to pull it together. The chicken is always tender if you cook it to temperature (165℉) and not just by time; the main reason meat becomes dry is over cooking! I suggest getting an Instant Read Thermometer – you’ll end up using it more than you know. I have a magnetic one stuck to my fridge so I never have to go hunting for it.
What is Mélange épices pour grillades & salades?
It’s something I use VERY sparingly on special occasions because all I have is what my son brought me back from France. And this company doesn’t make this particular combination any more. Mélange épices literally means mixed spices – and this blend has dried: garlic, tomatoes, thyme, basil, parsley, shallots, salt, 5 berry pepper (mixed peppercorns), and lemon zest. Maybe the next recipe I need to do is recreate this mixture of herbs and spices so I always have some because I love it. I’m going to assume you are not going to have any sitting in your pantry so this is what I’d do. In equal amounts I would mix the garlic, thyme, basil, parsley (3 parts), shallots/onion, salt, and dried lemon zest if you can find it (2 parts), and fresh ground mixed peppercorns (1 part) so we have a 3:2:1 ratio. Seal it up in an airtight container and Voilà! If you can’t find dried lemon zest, drizzle a little lemon juice on the chicken before sprinkling on the mixed spice.
How do I butterfly a chicken breast?
It’s really very simple; all you need is a steady hand and a very sharp knife. First, place your chicken flat on a cutting board and place one hand over the top with your fingertips stretched ever so slightly up (so you don’t risk cuts). Starting at the thick end of the chicken, gently slice the chicken horizontally, moving towards the tapered end. Be sure not to cut all the way through – you only need to go about 2/3 of the way. Then you should be able to open the chicken breast like a book. If the chicken is a little thicker than you like (or smaller) you can place it between two pieces of clingfilm or wax paper and give it a few good whacks with a rolling pin or pan to flatten them out a little.
How do I make stuffed chicken?
You’re going to need a few ingredients 2 good sized chicken breasts, about a cup of washed and sliced fresh mushrooms (I really don’t recommend using canned mushrooms – they will get rather mushy), your mixed spices, and most of all – your onion jam!
Preheat your oven or multi-use air fryer (set to bake) to 375F. Butterfly your chicken breasts as shown above and place about 2 Tbs of the onion jam on one side of the chicken. Add your fresh mushrooms to the top of the jam and then fold over the top of the chicken breast as best you can.
If your chicken is just bursting at the seams with goodies and won’t stay folded over, you can tie it with kitchen twine. Sprinkle the top with your mixed spices and pop it in the oven until the temperature reaches 165F. 
Let rest about 5 minutes before serving. Place the baking dish (if stove friendly) over medium heat and deglaze the pan with a little water or white wine, reduce, and drizzle over the top.
Chicken Stuffed with Onion Jam and Mushrooms
Equipment
- Really sharp knife
Ingredients
- 4 Tbs Onion Jam
- 2 chicken breasts large and butterflied
- 1 cup mushrooms washed and sliced
- 2 tsp. Mélange épices pour Grillades & Salades mixture of dried: garlic, tomatoes, thyme, basil, parsley, onions, salt, crushed mixed peppercorns, and dried lemon zest
Instructions
- Make your jam
- Preheat your oven to 375℉
- Wash and slice your mushrooms and set aside
- Trim the chicken breasts, then rest your palm on top of the chicken and with a very sharp knife, gently slide the knife back and forth until you have cut about ⅔ through the chicken.
- Open the chicken like a book and on one side, place about 2 tbs of the onion jam and top with sliced mushrooms
- Pull the other side of the chicken over the filling and sprinkle with Mélange épices pour Grillades & Salades
- Back for about 25 minutes or until the internal temperature of the chicken is 165℉
- Let rest for about 5 minutes before serving
