Ultimate Stuffed Chicken Breasts with Roasted Mushroom, Rosemary, and Provolone Filling

Name: Ultimate Stuffed Chicken Breasts with Roasted Mushroom, Rosemary, and Provolone Filling
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 10 ounces, white mushrooms, washed, stemmed, and quartered; 2 tablespoons, olive oil; 1 tablespoon, unsalted butter; 1 , small onion, minced; 1 small clove, garlic, minced; 4 ounces, cream cheese, softened; 1 teaspoon, fresh thyme; 1 tablespoon, chopped fresh rosemary; 4 ounces, provolone cheese, shredded (about 1 cup); 4 , boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use; 1 cup, unbleached all-purpose flour; 4 , large eggs; 1 tablespoon, vegetable oil; 3/4 cup, vegetable oil; 1 1/2 cups, fresh breadcrumbs

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Poultry
Vegetables
Cheese
Chicken
Make Ahead

Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Here's how to produce a crispy coating, a moist, perfectly cooked interior, and a bold filling that will not leak out during cooking.

SERVES 4

TIME 2 hours, plus 45 minutes chilling

Ultimate Stuffed Chicken Breasts with Roasted Mushroom, Rosemary, and Provolone Filling

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