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SideChef
Recipes
Comfort Food
Chicken Kotleti with Mushroom Stuffing

16 INGREDIENTS • 18 STEPS • 50MINS

Chicken Kotleti with Mushroom Stuffing

Recipe

4.7

3 ratings
These kotleti will make you love the flavor of ground chicken. You can make these with many different fillings and/or toppings to make each one unique! A mushroom stuffing is such a typical Russian combination since mushrooms have a history of being included in just about any meal. The chicken kotleti are so incredibly juicy, like no other.
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These kotleti will make you love the flavor of ground chicken. You can make these with many different fillings and/or toppings to make each one unique! A mushroom stuffing is such a typical Russian combination since mushrooms have a history of being included in just about any meal. The chicken kotleti are so incredibly juicy, like no other.
author_avatar
Olga's Flavor Factory
I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.
http://www.olgasflavorfactory.com

50MINS

Total Time

$1.93

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken Kotleti
Ground Chicken
1 lb
Ground Chicken
Panko Breadcrumbs
3/4 cup
Panko Breadcrumbs
Milk
4 Tbsp
Milk
Onion
1
Small Onion, grated
Egg
1

Sponsored

Eggland's Best Classic Egg
Sour Cream
2 Tbsp
Sour Cream
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
All-Purpose Flour
1/2 cup
All-Purpose Flour
Vegetable Oil
as needed
Vegetable Oil
Mushroom Stuffing
Mushroom
2 1/4 cups
Mushrooms
Dried Porcini Mushroom
2 Tbsp
Dried Porcini Mushrooms
Butter
1 Tbsp
Butter
Shallot
1
Shallot, minced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
362
Fat
15.7 g
Protein
27.6 g
Carbs
27.6 g
Love This Recipe?
Add to plan
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Chicken Kotleti with Mushroom Stuffing
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author_avatar
Olga's Flavor Factory
I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.
http://www.olgasflavorfactory.com

Cooking Instructions

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step 1
Soak Panko Breadcrumbs (3/4 cup) in the Milk (4 Tbsp) until soft. Pulse the Onion (1) in the food processor or use a box grater to grate it. Add to the Ground Chicken (1 lb).
step 1 Soak Panko Breadcrumbs (3/4 cup) in the Milk (4 Tbsp) until soft. Pulse the Onion (1) in the food processor or use a box grater to grate it. Add to the Ground Chicken (1 lb).
step 2
Add the Eggland's Best Classic Egg (1), Sour Cream (2 Tbsp), Salt (1 tsp) and Ground Black Pepper (1/2 tsp).
step 2 Add the Eggland's Best Classic Egg (1), Sour Cream (2 Tbsp), Salt (1 tsp) and Ground Black Pepper (1/2 tsp).
step 3
Mix to combine. The meat mixture will be very soft. Set aside.
step 3 Mix to combine. The meat mixture will be very soft. Set aside.
step 4
Chop the fresh Mushrooms (2 1/4 cups) into a small dice.
step 4 Chop the fresh Mushrooms (2 1/4 cups) into a small dice.
step 5
In a small bowl, place the Dried Porcini Mushrooms (2 Tbsp) and cover with water. Cover with plastic wrap, poke a few holes in it and microwave for a few minutes until the mushroom are softened.
step 5 In a small bowl, place the Dried Porcini Mushrooms (2 Tbsp) and cover with water. Cover with plastic wrap, poke a few holes in it and microwave for a few minutes until the mushroom are softened.
step 6
Drain and mince the mushrooms.
step 6 Drain and mince the mushrooms.
step 7
Mince the Shallot (1). Melt the Butter (1 Tbsp) in a skillet. Add the shallot, season with Salt (to taste) and Ground Black Pepper (to taste). Cook for about 3 minutes.
step 7 Mince the Shallot (1). Melt the Butter (1 Tbsp) in a skillet. Add the shallot, season with Salt (to taste) and Ground Black Pepper (to taste). Cook for about 3 minutes.
step 8
Add both of the mushrooms. Season with salt and pepper. Cook for about 7 minutes until the mushroom are softened, and all the liquid is evaporated.
step 8 Add both of the mushrooms. Season with salt and pepper. Cook for about 7 minutes until the mushroom are softened, and all the liquid is evaporated.
step 9
Set aside the mushrooms stuffing.
step 9 Set aside the mushrooms stuffing.
step 10
Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
step 10 Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
step 11
Take a portion of meat, form it into a meatball and make an indentation in the center.
step 11 Take a portion of meat, form it into a meatball and make an indentation in the center.
step 12
Place a heaping teaspoon of mushrooms filling into the indentation.
step 12 Place a heaping teaspoon of mushrooms filling into the indentation.
step 13
Cover the filling with the meat on the sides and shape into an oval.
step 13 Cover the filling with the meat on the sides and shape into an oval.
step 14
Dredge the kotleti in the All-Purpose Flour (1/2 cup), brushing off the excess.
step 14 Dredge the kotleti in the All-Purpose Flour (1/2 cup), brushing off the excess.
step 15
Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
step 15 Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
step 16
Heat Vegetable Oil (as needed) in a nonstick skillet on medium heat. Add the kotleti and cook until golden on both sides, approximately 3~5 minutes per side.
step 16 Heat Vegetable Oil (as needed) in a nonstick skillet on medium heat. Add the kotleti and cook until golden on both sides, approximately 3~5 minutes per side.
step 17
Flip and cook for another 3~5 minutes.
step 17 Flip and cook for another 3~5 minutes.
step 18
Remove from pan and serve!
step 18 Remove from pan and serve!

Tags

Comfort Food
Lunch
Chicken
Microwave
Shellfish-Free
Dinner
Mushrooms
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