Mushroom, Swiss Stuffed Chicken Breast with Wilted Mustard Greens and Squash

By Michael Harris-Arzon, The Simplistic Professional

There is nothing more impressive, than serving a restaurant quality meal that is complex in depth and flavor, while being so satisfying to the eyes that your mouth starts watering from the mere sight of the dish.  It is also a great way to introduce new or more exotic foods to family and friends.


  • 4 Large, Boneless Chicken Breasts
  • 1 Lb. Fresh Mushrooms, washed and sliced
  • 2 Medium Zucchini
  • 2 Medium Yellow Squash
  • 6 Cups Mustard Greens (Swiss Chard, Arugula or Spinach may be substituted)
  • 4 Tbs. Whole Grain Mustard, only if substituting the greens.
  • 1 Small Yellow Onion
  • 5-7 Large, Fresh Sage Leaves
  • 1 Tbs. Fresh Rosemary
  • 1 Tbs. Fresh Thyme
  • 2 Tbs. Olive Oil
  •  7 Tbs. Salted Butter
  • 1/2 Lb. Bacon
  • 4-6 Slices of Swiss Cheese
  • 1/4 Cup Shaved Parmesan Cheese
  • 1/2 Cup Heavy Cream
  • 1 Tbs. Whole Grain Mustard
  • Cracked Pepper Corns
  • Salt


  1. Preheat oven to 425 degrees.
  2. Clean your mushrooms.  This is extremely important as they can’t just be rinsed like most vegetables.  Rinse them in cold water and them wipe each one with a paper towel to remove any dirt.  Chop your mushrooms into small-medium sized pieces. Don’t worry if a little bigger than you would like as they shrink quite a bit when cooked.
  3. Chop your yellow onion into small pieces.
  4. In a large skillet, over medium heat, add 1 tbs. butter, 1 tbs. olive oil, yellow onions and mushrooms.  Stirring regularly, sauté until onions are a light golden brown.  Remove from heat and place into small bowl.
  5. Now, let’s prepare your chicken breast.  The first thing you want to do is butterfly each of your chicken breasts.   And what I mean by that is to take a sharp, pairing knife and slice your chicken breast almost completely in half from about the midway point of its thickness.  Do this to all four of your chicken breasts.
  6. Now, place off to the side for a moment and clean your cutting board well.  Then take a large piece of Cling Wrap (about 3 times the size of your chicken breast and place onto the cutting board, starting at the edge of the board with one end of the cling wrap.  Place your chicken breast onto the middle of the cutting board and open it up.  Open it up as if opening a book.
  7. Now take the excess cling wrap and fold over your chicken breast and smooth down.  Now, using a rolling pin, pound out the chicken breast until about 2/3 of the original thickness.  This makes it uniform in thickness and easier to roll once filled.
  8. Once you have each of the chicken breasts pounded out, move to the side until ready to fill.
  9. Before chopping your herbs, make sure to remove the Rosemary and Thyme leaves from the woody stems.  Chop your Sage, Rosemary and Thyme finely.  Add to your bowl of mushrooms and onions, combine well.
  10. Place your chicken breast onto the cutting board.  Take 1 – 1 1/2 slices of Swiss cheese (you want to cover the chicken breast, so the amount of slices depends on the size of the pounded breast) and cover the chicken breast.  Now, take about 1/4 of your mushroom/herb mixture and place on the chicken breast and spread it out.  Starting at one end, roll up your chicken breast rather firmly.
  11. Take 1- 2 pieces of bacon and wrap around each of your rolled chicken breasts.  Again, depending on the size of the chicken breast, you may need to use a second piece of bacon.  I tend to wrap it like a loose spiral so that chicken shows through and its not completely covered in bacon.  But that is your choice.  Place into a greased baking dish with the seam of the rolled chicken breast facing down.  Sprinkle with cracked pepper.
  12. Bake for 20 -25 minutes until bacon is cooked and starting to turn light brown on top and the chicken is cooked through.  You will probably see cheese oozing out the ends.
  13. While your chicken is baking you want to wash and slice your zucchini and yellow squash into 1′ slices.  Over a medium-low heat, in a large skillet add your sliced vegetables, 1 tbs. olive oil and 1 tbs. butter.  Sauté, stirring occasionally until they are fork tender.  Remove from the heat immediately and set aside.
  14. While your squash is cooking, wash your greens extremely well in a large colander.  Turn out onto a kitchen bowl and pat dry your greens.  Tip:  If you are using something like collard greens or swiss chard, then after washing you need to remove the spine or stem from each leaf with a pairing knife.  Tear your greens into medium size pieces.  Don’t cut as if your knife isn’t sharp enough you actually end up bruising the leaves.
  15. In a large stock pot, melt 4 tbs. butter over medium-high heat until a medium brown color.  (If you are not using Mustard Greens, add the 4 tbs. whole grain mustard and stir.)  Add your greens and cover.  Every minute or two stir your greens and continue cooking until wilted and tender.  When done remove from heat.  They will have wilted down to a fraction of the size. Tip: The thinner the leaf of the greens, the quicker it will wilt down.  So pay attention, because collard greens can take 30 minutes while spinach is less than 4 minutes.
  16. Once your chicken is done, remove from the oven and place on the cutting board (out of the baking dish) and let rest for at least 5 minutes.
  17. While your chicken is resting, in a medium skillet add 2 tbs. butter and melt over a medium heat.  Once melted, add 1 tbs. whole grain mustard and stir.  The add your heavy cream and cook until bubbles start to appear.  Finally add your parmesan cheese and with a wire whisk stir constantly until cheese is melted and well blended into your sauce.  Remove from the heat immediately.
  18. To plate your dish, make a row of zucchini and squash slices, alternating down the center of the plate.  Spoon your cream sauce over the vegetables.  Then place your filled chicken breast atop the line of vegetables.  Take a few spoonfuls of the wilted greens and place over the chicken and around the plate.
  19. Serve and enjoy.



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