Ukrainian Mushroom-Stuffed Chicken Breasts

Author: Canadian Living

Elwira Slavutych is known throughout Edmonton's Ukrainian community as a fine cook. One of her acclaimed poultry recipes is a whole chicken stuffed with rice and mushrooms, then baked in cream and butter. Keeping all the good, rich Ukrainian flavours, we're substituting breasts.

Serve with: Sliced beets and garlic pickles drizzled with oil

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2002


  • 1 oz dried porcini mushroom
  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 2 tablespoons minced onions
  • 1/4 cup long grain rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg lightly beaten
  • 1/3 cup chopped fresh parsley
  • 6 chicken breasts
  • 1/4 cup whipping cream


In small bowl, soak mushrooms in 1 cup (250 mL) warm water until softened, about 30 minutes. Drain, reserving liquid; slice mushrooms finely and set aside.

In small saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook shallots for 1 minute. Stir in mushrooms; cook until fragrant, about 2 minutes.

Stir in rice. Add 3/4 cup (175 mL) of the reserved soaking liquid and half each of the salt and pepper; bring to boil. Reduce heat to low; cover and cook until rice is tender and liquid is absorbed, 15 to 20 minutes. Transfer to bowl and let cool. Stir in egg and 1/4 cup (50 mL) of the parsley.

Bone chicken by starting at breastbone and cutting between meat and bone (reserve bones for stock). With knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread rice mixture over 1 side of each breast. Fold over and secure with toothpicks.

Place chicken, skin side up, in greased roasting pan; sprinkle with remaining salt and pepper. Melt remaining butter; brush over chicken. Bake in 375°F (190°C) oven, basting once, for 40 minutes. Broil for 3 minutes or until skin is golden. Remove chicken to warmed platter.

Place pan over medium heat. Stir in any remaining mushroom soaking liquid and cream; bring to boil and boil, stirring constantly, until thick enough to coat back of spoon, about 3 minutes. Stir in remaining parsley. Spoon over chicken.

Nutritional facts Per serving: about

  • Sodium 382 mg
  • Protein 37 g
  • Calories 369.0
  • Total fat 20 g
  • Cholesterol 182 mg
  • Saturated fat 9 g
  • Total carbohydrate 8 g


  • Iron 15.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ukrainian Mushroom-Stuffed Chicken Breasts