Summary

Ingredients

• 2 chicken breast fillet (s), approx. 150g each
• 1 medium onion (s)
• 400 g mushrooms
• 150 g cream cheese
• 150 ml cream
• some salt and pepper
• herbs
• possibly cream or milk for the sauce

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Instructions

1. First, peel the onion and cut it into small cubes. Brush the mushrooms and cut them into smaller pieces.
2. Fry the onions in a pan with a little oil, then add the mushrooms and cook them together. In the meantime, mix the cream cheese and cream in a separate bowl so that it becomes a creamy mixture. As soon as the mushrooms are cooked, add the cream cheese and cream mixture and stir well. The mass should be reduced until it can no longer flow out of the chicken (I prefer to make it a little firmer). Season with salt and pepper and add herbs as desired. Set aside until ready to use and let cool down a little.
3. Cut the chicken breast fillets lengthways on one side, creating a kind of pocket inside. Fill the mushroom cream evenly into the chicken breasts and then place them in a baking dish. Cook in a preheated oven at 180 ° C (convection) for approx. 35 minutes. Depending on the thickness of the fillets, the baking time can be a few minutes more or less.
4. I still use the remaining mushrooms to make a sauce that goes with the chicken. Simply add some cream (or milk) and, depending on your taste, add a little more seasoning.
5. Well-filled potatoes go well with it.