Olive and Mushroom Stuffed Chicken fajita- a quickie meal for a busy day..

A simple but elegant meal – flavorful and filling, for a quiet weekend night..!

IT has been a busy day today. Busy because I slept the entire morning. I thank God for cartoons because they keep the kids occupied on holidays and I get a good sleep sans “kids emergencies”..!! We in Bahrain have our holidays on Fridays and Saturdays. The climate here has been quite cold and unrelenting in terms of Middle Easters conditions. After weeks of sick children, pending homework and stocking  up the pantry, I felt the need to whip up a quick meal and put my feet up. It was then Maria’s latest experiment came to mind. She had made a wonderfully delicious stuffed chicken the other day. Since I have never done that before, I decided to do a mild, non spicy version which even my kiddos could have.

Because of a recent developed addiction to the Al Abraaj Grilled Chicken Breasts , I have always got a tray of chicken breasts marinating in my freezer. I use them to make grilled sandwhiches, wraps and also kiddie pastas. I must say that it has made life infintely easier. Since the chicken is made relatively less spicy, I have a spiced tangy salsa  and a bread basket to go along with it , topped with some delicious homemade wine..!



  • Chicken breasts – 3
  • Fajita seasoning
  • Salt and Pepper
  • Garlic minced – 2
  • Olives sliced – 1/2 cup
  • Mushrooms sliced – 1 cup
  • Mozarella cheese – 6 slices
  • Cream of mushroom soup – 2 packets
  • Water – 1 cup
  • Rosemary – 1tsp


  • Wash and dry the chicken breasts. season them with the fajita seasoning, salt an pepper on both sides. Keep aside or in the fridge for an hour.
  • When you are ready to prepare your meal, take out the chicken breasts. Using a meat mallet, flatten the breast thinly.
  • On one end, place the mushroom and olives and about 1/2 tsp of minced garlic. Season with salt and pepper. Place 2 slices of mozarella cheese on top. Roll up the chicken like you would with a jelly roll and secure the edges with tooth pick. Repeat with the remaining chicken breasts.
  • Take out you baking pan and drizzle a bit of olive oil on it. Add the chicken breats to this.
  • bake in a preheated oven at 170C for about 30 -40 minutes till the juices run clear and the chicken is cooked through.
  • Remove the toothpicks. Place on a serving platter and serve with mushroom sauce spooned over it and the sides.


  • Butter – 1 small cube
  • Garlic minced – 1
  • Mushrooms sliced – 1/2 cup
  • Cream of mushroom sauce – 2 pkts
  • Water – 1 cup
  • Salt and Pepper
  • Parsley


  • Take a pan and add butter to it on a medium flame. Add the garlic to the butter and saute. Add the mushrooms to the pan and cook 5 minutes.
  • Dilute the soup with the water and add to the pan above. Now add the rosemary and cook on a slow flame till the soup is cooked and it thickens to your taste.
  • Pour this sauce on the chicken and serve garnished with parsley. Unfortunately I had none.

It was a yummy meal and the kids had their share too..!! My son did not want his stuffed. So i grilled the chicken on my stovetop and gave it topped with the sauce. So, it was a good meal. Enjoy..!!

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