When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests).
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 12
Steps:
- 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 garlic 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, stir in cheese, and season with salt and pepper. Set aside.
- Mix honey and vinegar in a small bowl.
- Adjust oven rack 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 drippings from burning, until a meat thermometer registers 160 degrees 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.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 16.3 g, Cholesterol 144.9 mg, Fat 15.4 g, Fiber 1.2 g, Protein 53.7 g, SaturatedFat 6.4 g, Sodium 232.9 mg, Sugar 11.4 g
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Raz Lekhori
[email protected]This was the best mushroom-stuffed chicken I've ever had! The chicken was juicy and flavorful, and the balsamic pan sauce was the perfect finishing touch. I will definitely be making this again.
Mariah Habib
[email protected]This recipe was a bit too complicated for me. I think I would have been better off with a simpler recipe.
dragonwolf official
[email protected]I thought this recipe was just okay. The chicken was a bit dry and the balsamic pan sauce was a bit too sweet. I would not make this again.
Blue Jay
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The chicken was moist and flavorful, and the balsamic pan sauce was the perfect complement. I will definitely be making this again.
Saif Zargar
[email protected]Overall, I thought this recipe was just okay. The chicken was cooked well, but the balsamic pan sauce was a bit too overpowering for my taste.
Nasir Shake
[email protected]The chicken was a little bland for my taste. I would have liked it to have more flavor.
Jabu
[email protected]This recipe was a bit too complicated for me. I think I would have been better off with a simpler recipe.
Aldahir De los Reyes
[email protected]Delicious! The chicken was cooked perfectly and the balsamic pan sauce was divine. I served it over roasted vegetables and it was a meal fit for a king.
Payton Mallory
[email protected]Amazing! I made this for dinner last night and it was a huge hit with my family. The chicken was juicy and flavorful, and the balsamic pan sauce was the perfect finishing touch. I will definitely be making this again.
Waiz Ahmed
[email protected]This recipe was easy to follow and the chicken turned out great. The balsamic pan sauce was a bit too sweet for my taste, but it was still good. I would definitely make this again.
Usman Faisalabad
[email protected]The chicken was a little dry for my taste, but the balsamic pan sauce was amazing. I would make this again, but I would probably marinate the chicken in olive oil and herbs before cooking it.
Kantono Zauja
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The mushrooms added a nice earthy flavor to the dish and the balsamic pan sauce was delicious. I served it over mashed potatoes and it was a hit with my guests.
Kamar Eaton
[email protected]This mushroom-stuffed chicken recipe was a hit with my family! The chicken was moist and flavorful, and the balsamic pan sauce was the perfect complement. I will definitely be making this again.