Chicken breasts stufed with mushrooms

By LaurieGerber

skinless boneless chicken breasts pounded thin and wrapped in a spiral around ground seasoned mushrooms. Chicken breat trimmings added into mushroom filling to stabilize.

Ingredients

• 4 Skinless boneless chicken breasts, about 8 ozs each
• Vegetable oil
• 10 Ozs mushrooms, trimmed, cleaned and chopped
• 2 med garlic cloves, minced or pressed
• 1/2 t chopped fresh thyme
• 1 T fresh lemon juice
• 1/2 c dry white wine
• 1 T chopped fresh parsley
• salt and pepper
• 1 c low-sodium chicken broth
• 1 t dijon mustard
• 2 T unsalted butter

Details

Servings 4
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

1. Butterfly and flatten each chicken breast: butterly to yield a shield shape rather than a butterly shape. Trim to a uniform shape and remove any ragged edges.

2. Puree chicken trimmings and set aside.

3. Saute mushrooms in oil - keep going until all moisture evaporates.

4. Add aromatics: Add oil, and leek till softened. Add garlic and thyme until fragrant. Add 1 1/2 t elemon juice and cook till evaporated.

5. Puree mushrooms until roughly chopped
(Note - I've thrown the mushrooms and chicken trimmings together. The hot mushrooms pre-cook the chicken.)

6. Finish the stuffing: Mix mushrooms, pureed chicken trimmings, parsley, 3/4 t salt, 1/2 t pepper.

7. Assemble roulades:
Place 1/4 c of stuffing evenly over each cutlent, leaving a 3/4" border on the short sides and a 1/4" border on the long sides. Roll as tightly as possible without squeezing out the filling. Tie with twine in 3 places. Salt and pepper the roulades.

8. Bround the roulades on 4 sides, about 2 minutes per side (in small enough lots that they will brown rather than steam.)

9. Braise and finish: Add stock and wine to the pan and simmer till done or 165 in the middle. Pull out roulades, let rest and stabilize. Reduce sauce. Remove string from roulades and cut on diagonal. Arrange on plate or on rice/etc. Ladle on sauce.