Salami Swiss Stuffed Chicken with Creamy Garlic Mushroom Sauce

Boom.

If that name itself doesn’t entice you, then I don’t think you are human.  Or at least, you don’t have taste buds.  Or a heart.  One of the two.  Hehe, just kidding.

I just have to say one thing.  My dad is the bomb.
See, he came all the way from Washington to spend a week with me in New York!  We had all these fun options of things to do with him, but you know what he wanted to do the most?  Just be with his daughter and son in law, living life how they do.  Experiencing their day to day.  Sweet.  😉  Yes, I know I am getting mushy, but…you should be thankful, because it was his above mentioned attitude and desire that birthed this monster of a recipe.  He knows how much I love my food blog, and that it brings me joy to create beautiful meals…so he decided that together, we had to create a fabulous idea from scratch.  So we put our brains together, and this bad boy came into existence.

I tell you what.  You won’t want to miss it!  I don’t usually do mushrooms.  I was shoving this sauce into my mouth as fast as I could!  And the stuffed chicken was just such a fun combo!  Man!!!  You should try it!  Maybe make it with a family member and spread the love!  We had lots of fun dreaming it up, so we hope you can share in that!

So, here’s what you need:

  • 6 Chicken Breasts
  • 6 Slices Quality Deli Salami
  • 6 Slices Swiss Cheese
  • 4 Tbsp Butter
  • 1 Package Mushrooms, Sliced (or chopped into bits.  Ours started sliced and ended chopped, haha!)
  • 6 Cloves Garlic, minced
  • 1 1/2 C Half and Half  (We were splurging for celebration!  If you want to keep in lines of my usual, slightly healtier habits…use almond milk and increase the amount of flour…use a good quality, healthier flour)
  • 1 Tbsp Flour
  • Salt and Pepper
  • Pinch of Oregano

 

And here’s how you do it:

  1. Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)
  2. Carefully split your chicken lengthwise, but not all the way.  Butterfly!  If this is your first time butterflying a chicken breast, you can see my pictures below for help…and please be careful!
  3. Place a slice of salami and swiss on one half of each breast, folding as necessary so you don’t have a lot hanging over.  Flop the chicken breast closed.
  4. Cook your chicken in a method you choose…baking or grilling would work great!  We grilled ours in foil packets and it worked pretty well!  You just have to be careful not to leave it on too long so it doesn’t dry out 🙂
  5. Now start your sauce!!  Slice your mushrooms and mince the garlic!
  6. Melt the butter in a pan.
  7. Add mushrooms.  Cook a few minutes, until beginning to soften.
  8. Add garlic and cook for an additional minute or so, until you get a wonderful garlic smell!
  9. Add the rest of the ingredients, mix in, and simmer until thickened.
  10. Spoon over cooked chicken, and devour!

 

 

With pictures!!:Salami Swiss Stuffed Chicken with Mushroom Sauce 4Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)

Salami Swiss Stuffed Chicken with Mushroom Sauce

 

Place chicken breast flat on your cutting board.  Put your palm flat  on top of the breast, and line the knife up lengthwise about halfway down.  Slowly and carefully begin slicing toward the other end, but do not cut all the way through.

Salami Swiss Stuffed Chicken with Mushroom Sauce 2

 

See?

Salami Swiss Stuffed Chicken with Mushroom Sauce 3

 

Here it is, butterflied.  Open it up and lay it flat.

Salami Swiss Stuffed CHicken with Mushroom Sauce 5

 

Place one slice of salami and swiss on top of one half of the breast.  Take the other half and close it back up.  Now cook it up how you wish…baking or grilling!  Meanwhile….

Salami Swiss Stuffed Chicken with Mushroom Sauce 6

 

Start your sauce!  Slice up your mushrooms.

Salami Swiss Stuffed Chicken with Mushroom Sauce 7

 

Melt the butter in a cast iron skillet….is it weird that just that is appetizing to me?  Haha!

Salami Swiss Stuffed Chicken with Mushroom Sauce 8

 

Add your mushrooms and begin to saute, and chop up if you want smaller pieces.  We went this route! 🙂

Salami Swiss Stuffed Chicken with Mushroom Sauce 9

 

Let cook a few minutes, until mushrooms begin to soften.

Salami Swiss Stuffed Chicken with Mushroom Sauce 10

 

Add your garlic and stir in.  Cook for about 30 seconds to a minute longer.  You should be smelling a heavenly garlic smell right about now.

Salami Swiss Stuffed Chicken with Mushroom Sauce 11

 

Now add the rest of the ingredients and stir in.  Let simmer until it thickens to a wonderful creamy goodness.

Salami Swiss Stuffed Chicken with Mushroom Sauce 14

 

Now place the chicken on a plate and drench in a big spoonful of sauce!

Salami Swiss stuffed Chicken with Mushroom Sauce 15

 

How good does that look?!  Let me tell you….it is FANTASTIC!!

Here’s to you daddy, and a beautifully created meal!

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Bacon Wrapped Stuffed Chicken (Cheat Meal!)

Visiting the archives again!!!  But I just had to share this with you!!!  It is a favorite!  I made it for Jay and I and we loved it…and when my boss saw a picture she whined that she wasn’t eating it.  Encouraged by these reviews, I made it for my mom when she visited from Washington…which is saying something because I wanted to show her that I’ve become a big girl and can cook well now 😉  So the fact that I trusted this recipe should say something!  We also took it to one of our pastor’s (and dearest friend’s) house.  EVERYONE raved about this.  I mean…how can you go wrong with feta, garlic, and bacon?!  Omggggg!! 🙂  Oh, and, just so you know…..this is a bit of a cheat meal 😉

Thanks to Pinterest for helping me find this gem…and to deliciously-thin.com for being a genius and coming up with it!  All I did was up the garlic amount. I tend to double the garlic in most recipes.  😀

 

Photo (7)

So, here’s what you need:

  • 6 Boneless Skinless Chicken Breasts
  • 1 Box Frozen Spinach, thawed and drained
  • 1/2 C Mayo
  • 8 oz Feta Cheese.  Yummmmm.
  • 2 Cloves Garlic, minced
  • 12 Slices Bacon (Turkey, if you are attempting to be “good”)
  • Paprika
  • Salt and Pepper to taste

 

And here’s how you do it:

  1. Preheat your oven to 325 degrees.
  2. Pound the chicken breasts with a mallet, or put them in a Ziploc and seal (you don’t wanna squirt chicken juice all over your kitchen) and pound the crap out of it with a pan.  That’s what I usually do.  Get them even and decently thin.
  3. Carefully slice the chicken breasts long ways, not cutting all the way through so you have a sort of flap 🙂  Season with salt and pepper.
  4. Mix together the mayo, feta, spinach, and garlic in a bowl.  Make sure you don’t have a bunch of liquid in the spinach before you mix it in.  You can always use paper towels to sop some of it up 🙂
  5. Stuff the chicken breasts with your feta mixture…you may need to secure them closed with a couple of toothpicks if it looks like its gonna get messy.
  6. Sprinkle the chicken with paprika.
  7. Wrap with two pieces of bacon.  Mmmm.
  8. Place in a casserole dish, with the seam side of the bacon down.
  9. Bake for about 45 minutes, or until the chicken is done 🙂
  10. Enjoy!!!!  SO good!