Mushroom-Stuffed Chicken Breasts in Balsamic Pan Sauce
1 ounce dried mushrooms (the variety of your choice)
4 large garlic cloves
1 pound portabello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
1 tsp. dried thyme leaves
2 Tbs. olive oil
6 ounces mild goat cheese
Salt and pepper, to taste
1/4 cup honey
1/4 cup balsamic vinegar
8 split skin-on chicken breasts (10-12 ounces eahc), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
1 tsp cornstarch dissolved in 1 Tb water
Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid ( a coffee filter is handy for this) and reserve.
In a food processor, mince garlice and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stif in cheese, and season with salt and pepper. Set aside.
Mix honey and vinegar in a small bowl.
Adjust oven rach to lowest position and heat oven to 425 degrees.
Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
Roast until golden brown, adding water if necessary to keep pan drippins from burning, until a meat thermometer registers 160 defrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit. Arrange a breast on each of 8 plates; drizzle with sauce and serve.
Serves: 8
Per serving: 578 calories, 58 protein, 15g carbohydrates, 169mg cholesterol, 31g fat (10g saturated), 1g fiber, 240mg sodium
4 large garlic cloves
1 pound portabello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
1 tsp. dried thyme leaves
2 Tbs. olive oil
6 ounces mild goat cheese
Salt and pepper, to taste
1/4 cup honey
1/4 cup balsamic vinegar
8 split skin-on chicken breasts (10-12 ounces eahc), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
1 tsp cornstarch dissolved in 1 Tb water
Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid ( a coffee filter is handy for this) and reserve.
In a food processor, mince garlice and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stif in cheese, and season with salt and pepper. Set aside.
Mix honey and vinegar in a small bowl.
Adjust oven rach to lowest position and heat oven to 425 degrees.
Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
Roast until golden brown, adding water if necessary to keep pan drippins from burning, until a meat thermometer registers 160 defrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit. Arrange a breast on each of 8 plates; drizzle with sauce and serve.
Serves: 8
Per serving: 578 calories, 58 protein, 15g carbohydrates, 169mg cholesterol, 31g fat (10g saturated), 1g fiber, 240mg sodium
posted by Deblyn98 @ 10:09 AM
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