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Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast


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  • 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
  • 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


Servings 4


Step 1

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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