Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast

Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast
Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • STUFFING:

  • 2

    ounces bacon fat

  • 1

    tablespoon fresh minced garlic

  • 1

    tablespoon minced shallot

  • 2

    ounces minced yellow onion

  • 4

    ounces fresh chanterelles trimmed, cleaned

  • 1/2

    cup white wine

  • 4

    ounces Gorgonzola blue cheese

  • 1

    tablespoon chopped basil

  • 1/2

    tablespoon chopped oregano

  • Kosher salt to taste

  • Cracked black pepper to taste

  • PAN-ROASTED CHICKEN BREAST:

  • 2

    twelve-ounce skin-on chicken breasts split into 4 halves

  • 1

    teaspoon kosher salt

  • 1

    teaspoon cracked black pepper

  • 8

    ounces chanterelle stuffing recipe (above)

  • 2

    ounces canola oil

Directions

For the Stuffing: Saute the garlic, shallots, and onions in the bacon fat in a medium hot saucepan. Add the mushrooms and continue sauteing until tender. Deglaze with the white wine, chill, and set aside. In a medium mixing bowl add the cool chanterelle stuffing mix, the Gorgonzola, basil, oregano, salt and pepper. Mix gently. Chill and set aside. For the Pan-Roasted Chicken Breast: Preheat the oven to 350 degrees and butterfly the four chicken breasts with a boning knife. Stuff each chicken breast with about 2 ounces of the chanterelle/gorgonzola mix, then tie with butcher twine to hold it together. Season each breast with salt and pepper. Add the canola oil to a hot saute pan, then lay the chicken in the pan skin-side down. Char for about a minute, turn over, and continue cooking for another 30 seconds or so. Place the entire pan in a 350 degree oven and roast until done. This recipe yields 4 servings.

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