Stuffed Chicken Breasts with Mushroom Garnish and Vega Cáceres de la Vera Paprika.

Finished recipe for Stuffed Chicken Breasts with Mushroom Garnish and Vega Cáceres Vera de la Vera Paprika.

Ingredients for 4 people:

  • 4 Aviserrano chicken breasts stuffed with cured ham and cheese.
  • 250 g mushrooms.
  • 4 cloves of garlic.
  • Salt to taste.
  • Parsley.
  • Ground black pepper.
  • EVOO (Extra Virgin Olive Oil)
  • Pimentón Picante de la Vera Vega Cáceres DOP (you can also use its sweet or bittersweet varieties)


Wash the mushrooms, cut into quarters and drain.

Peel the garlic, slice it and brown it in a frying pan with a dash of EVOO along with the chopped parsley.

Add the mushrooms and the rest of the ingredients to taste (salt and ground pepper).

Fry for approximately 10/12 minutes and a minute before removing from the heat, sprinkle with a little spicy Pimentón de la Vera Vega Cáceres paprika.

For the chicken breasts, heat a frying pan with plenty of oil and fry the Aviserrano chicken breasts over medium-high heat. Depending on the size of the frying pan, we will do it one by one or two at the most, so as not to lower the temperature of the oil too much.

Cook them for two minutes on each side, making sure that they are not too brown on the outside and too raw on the inside.

Remove from the heat and place on a plate with kitchen paper to absorb the excess oil.... and ready to serve with the mushroom garnish.

We recommend eating immediately to enjoy the melted cheese inside.


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