Stuffed Chicken Breasts with Chile Poblano and Mushroom Sauce

Cuisine: Fusion
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Servings: 4
Test your culinary creativity with this stuffed chicken breast recipe! Experiment with the ingredients to make your own version.

Stuffed chicken breasts are an easy way to combine ingredients and flavors and get creative in the kitchen! There's almost no limit to the possibilities you can try, including a mix of sweet and savory, spicy and creamy, and combining proteins. For this recipe, I stuffed my chicken breasts with ham (always a crowd favorite!) and paired the mild heat of the chile poblano with a creamy mushroom sauce.

It all comes together in about 40 minutes and makes for a gourmet weeknight dinner!


  • Stuffed Chicken Breasts
  • 4 chicken breasts 
  • 8 slices ham
  • salt and pepper to taste
  • 2 tablespoons oil
  • 8 slices mozzarella
  • Mushroom & Poblano Sauce
  • 2 poblano peppers seeded
  • 2 cups mushrooms thinly diced
  • ¼ cup olive oil
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • ¾ cup half-and-half
  • salt and pepper to taste
  • 1 cup fresh cilantro chopped

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  1. Preheat the oven to 375º degrees.
  2. Place 2 ham slices on each chicken breast, season with salt and pepper. Roll tightly as a taco.
  3. Heat oil in a skillet, add the rolled up chicken and brown on all sides.
  4. Place roll-ups on a casserole dish. Reserve.
  5. Using the same skillet, bring ¼ cup oil to medium heat and sauté mushrooms and peppers until softened, about 10 minutes.
  6. Add the butter and flour, then slowly add in the broth; stir to continue thickening. Add the cream, salt and pepper, and cook for 10 minutes. Then add the fresh cilantro and remove from heat..
  7. Pour the sauce over the chicken. Cover the casserole dish with aluminum foil and bake for about 20 minutes.
  8. Remove the aluminum, top with mozzarella and broil for 5 minutes.
  9. Serve with a side of rice and top with the sauce. Enjoy!
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