Baked Mushroom Taleggio Chicken Cordon Bleu, a most luxurious dish that hosts lovely earthy flavors from the Cremini mushrooms and crispy, tender, moistness from the breaded baked chicken. A wonderful fall festive meal or family-style dish that presents beautifully, and will leave your tastebuds very happy! Try it today!
[This post is sponsored by Mushrooms Canada. All opinions are our own.]
Baked Mushroom Taleggio Chicken Cordon Bleu
Lately I have been on the stuffing kick, whether making Italian involtini, or thinking about Thanksgiving turkey rolls, always makes me think of eating poultry that is stuffed with those comforting and soulful flavors. Today, I have a most luxurious and elegant recipe to share with you, and without further ado, let's get right into making this scrumptious Baked Mushroom Taleggio Chicken Cordon Bleu!
Ingredients
Here s what you are going to need to make this Baked Mushroom Taleggio Chicken Cordon Bleu:
Poultry:
- chicken breast
- salt, pepper, paprika, onion and garlic powder
Stuffing:
- evo oil
- cremini mushrooms
- shallots
- garlic
- dried oregano and sage
- white wine
- salt and pepper
- Taleggio
Dredge:
- eggs
- Italian-style bread crumbs
Gravy:
- cremini mushrooms
- evo oil
- cipolline onions
- garlic
- white wine
- butter
- flour
- beef broth
- salt and pepper
Garnish:
- fresh parsley
How to make Baked Mushroom Taleggio Chicken Cordon Bleu
- Step 1: Prep all your ingredients: clean and chop mushrooms, cut up shallots, onions, mince garlic.
- Pat dry chicken breasts. Place on a cutting board and insert a knife in the thickest side of the breast and move back and forth creating a pouch for the stuffing. Be careful not to go right through the breast or make a hole.
- Throw all seasonings in a bowl and whisk. Season all sides of breast and do the same to the other chicken breast.
- Step 2: In a medium saute' pan drizzle in evo oil and a knob of butter. Turn on heat to a medium setting and once butter melts, toss in minced shallots and garlic. Let that simmer for a couple of minutes until shallots soften.
- Toss in chopped mushrooms, dried oregano and sage. Give it a good stir and season with salt and pepper. This will saute' for 2-3 minutes stirring occasionally.
- Time to pour in the wine. Let that cook out for 2 minutes or until all the alcohol has dissipated. Turn off heat and set aside to cool.
- Step 3: Once mushrooms are cool, add in chunks of Taleggio cheese.
- Step 4: Stir the mixture with a wooden spoon until the Taleggio is evenly incorporated.
- Step 5: Crack eggs into a shallow bowl and season with salt, pepper, paprika, onion, and garlic pepper. Whisk well.
- Take chicken breasts and open pouch. With a small spoon fill the slot until almost full. Close breast around stuffing. Set on a dish.
- Do the same for the other chicken breast.
- Step 6: Carefully place the stuffed chicken breast in the egg mixture, making sure it is coated all over.
- Place the breast in the bowl with the fine Italian breadcrumbs. Press the crumbs into the breast making sure it is coated on all sides.
- Do the same to the other chicken breast.
Baking the Mushroom Taleggio Chicken Cordon Bleu
This is probably the easiest part of the recipe. Moreover, it is the most aromatic and mouthwatering part. This is what we have to do next:
- Firstly, pre-heat the oven to 380F and place parchment paper on a baking sheet.
- Secondly, take the stuffed chicken breasts, shake off any loose breadcrumb and place them on the lined baking sheet. Drizzle evo oil on top, and place in the middle rack of the oven.
- Bake for 35 minutes or until internal temperature of the thickest part reads 168F on a thermometer. Turn off oven. Take chicken out of oven and let rest 5 minutes.
The gravy
I wanted to make this Baked Mushroom Taleggio Chicken Cordon Bleu a real comforting and soulful dish and gravy really does the trick. This can be done as the chicken is baking in the oven. Here is how to make it:
- Firstly, take the pan that we made the suffing with. Drizzle in evo oil and bring to a medium heat.
- Secondly, throw in sliced cipolline onion, and let that saute for 2 minutes.
- Thirdly, add in the sliced mushrooms. Season with salt and pepper, and let that simmer while stirring occasionally for 5 minutes.
- Fourthly, pour in the white wine, and let that simmer to release all the alcohol, about 2 minutes.
- Lastly, sprinkle mixture with flour, more so stir until a nice golden roux forms. Pour in beef stock and stir again taking out any lumps until you have a nice smooth gravy. Turn off heat.
Time to plate
It is time to plate up the chicken and gravy. Not rocket science, however, there are some tricks so that the chicken doesn't get all soggy. First, slice up the stuffed chicken breasts and place in a line on an oval serving dish. Now spoon the gravy all around. Finish with a sprinkling of freshly chopped parsley, and this dish is ready to serve.
Let's eat!
I can't wait to dive into this dish, makes me feel like it is Thanksgiving or Christmas. A real festive dish for sure. Time for a taste!
I love that there is some crispiness on the surface of the chicken. It has such a wonderful texture and flavor. And a beautiful way to lead you into the moist, juicy chicken it encompasses. That surprise pocket is like a treat as the texture of the chicken mingles with the umami of the mushroom stuffing.
The gravy brings it all together offering this luxurious smoothness. More so, the onions are so soft and sweet and those morsels of Cremini mushroom just exemplify the comfort of this dish. I am loving it and feeling pretty special for making something with all my heart and having it turn out so well.
Thank you so much for sharing a moment in our kitchen making this delightful and elegant Baked Mushroom Taleggio Chicken Cordon Bleu.
Buon Appetito!
PrintBaked Mushroom Taleggio Chicken Cordon Bleu
Baked Mushroom Taleggio Chicken Cordon Bleu, a most luxurious dish that hosts lovely earthy flavors from the Cremini mushrooms and crispy, tender moistness from the breaded baked chicken. A wonderful fall festive meal or family-style dish that presents beautifully, and will leave your tastebuds very happy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: serves 2-4 people 1x
- Category: main
- Method: stovetop/oven
- Cuisine: Mediterranean
Ingredients
Chicken:
- 700 g chicken breast (2 medium chicken breasts)
- ¼ tsp each salt, pepper, onion and garlic pepper, paprika
Stuffing:
- 2 tablespoons extra virgin olive oil
- 100 g chopped Cremini mushrooms
- 65 g minced shallot
- 1 whole garlic, minced
- 1 tsp each dried oregano and sage
- ⅛ cup of white wine
- Salt and pepper to taste
- 200 g Taleggio, cut up into small pieces
Dredge:
- 2 large free-range eggs
- 1 cup Italian-style bread crumbs
Gravy:
- 130 g of sliced Cremini mushrooms
- 3 yellow cipolline onions, sliced
- 2 tablespoons e.v.o. oil
- Salt and pepper to taste
- ⅛ cup white wine
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup beef broth
Garnish:
- 2 tablespoons fresh chopped parsley
Instructions
Chicken:
- First, pat dry the chicken breasts. Place the chicken breasts on a cutting board or clean work surface. On the thickest end of the breast insert a pairing knife working it back and forth to create a pouch for the stuffing. Be careful not to go right through or create holes. Repeat this process with the other breast.
- In a bowl, toss in all the seasonings, and give it a good whisk. Season all sides of the chicken breasts, and set aside.
Stuffing:
- In a medium sauté' pan, drizzle in evo oil, and toss in a knob of butter. Turn heat to a medium heat then toss in minced shallots and garlic. Sauté for 2 minutes or until shallots are translucent.
- Now throw in chopped mushrooms, plus the dried oregano and rosemary. Season with salt and pepper. Sauté for 2-3 minutes, stirring occasionally.
- Pour in the white wine at this time and let that simmer for 2 minutes ensuring the alcohol has evaporated. Turn off heat and set aside.
- Once the stuffing mixture has cooled, toss in pieces of Taleggio and give it a good stir, making sure the cheese is evenly distributed. Set it aside for now.
Dredge:
- In a bowl, crack in the 2 eggs and season with salt and pepper. Whisk until smooth and well incorporated.
- In another bowl, toss in the Italian-style breadcrumbs.
- Take the stuffed seasoned chicken breast and drop it into the egg mixture gently. Turn over and make sure all sides of the breast are well coated.
- Lift and let any excess egg drip off, then place the coated breast into the bread crumbs, pressing them gently into the breast. Turn over and coat all sides. Do the same for the other chicken breast.
- Pre-heat the oven to 380 F. Grease a medium size oven dish with evo oil.
- Take the breaded chicken breasts, shake off any loose breadcrumbs, and place into the baking dish. Drizzle lightly with evo oil ontop.
- Place the dish on the middle rack of the oven and bake for 35 minutes or until the internal temperate is 168 F when a probe thermometer is inserted in the thickest part of the breast.
Gravy:
- While the stuffed, breaded breasts are baking, get the pan that we did the stuffing in. Drizzle in evo oil, and turn heat to a medium setting. Toss in the cipollini onions, sauté' for 2 minutes.
- Toss in the sliced mushroom and cook for another 5 minutes. Pour in the white wine and let that simmer for 2 minutes.
- Time to add in the butter. Once the butter is melted, sprinkle in the flour. Give it a good stir. Once the roux starts forming and turning golden pour in the beef broth.
- Whisk until all lumps are gone and let that simmer on low until the gravy thickens. Keep on a very low heat to keep warm.
Finishing:
- Take the chicken out of the oven and let rest 5 minutes. Cut into rounds and place on an oval serving dish. Take gravy and drizzle on top and put some in a gravy dish for the table.
- Garnish with fresh chopped parsley, and this dish is ready to serve.
Enjoy!
Notes
You can use skinless chicken thighs, however, try to find larger ones so you can stuff them.
Fresh herbs like thyme, oregano, and rosemary are also very welcomed in this dish.
When cooking with wine, use a wine you love to drink. For this recipe, we choose a Pinot Grigio.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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