Chicken Stuffed with Leeks, Shiitakes, and Mozzarella

Name: Chicken Stuffed with Leeks, Shiitakes, and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 0 teaspoons dried thyme; 1 teaspoon extravirgin olive oil; 59 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 237 milliliters thinly sliced leek (about 1 large); 59 milliliters Madeira wine or dry sherry; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 57 grams 1/2 cup shredded sharp provolone; 1 teaspoons salt, divided; 118 milliliters finely chopped shallots; 170 grams 1/2 cups thinly sliced shiitake mushrooms (about; 680 grams skinless, boneless chicken breast halves; 3 liters water

Need a gluten free and primal side dish? Chicken Stuffed with Leeks, Shiitakes, and Mozzarella could be a super recipe to try. One serving contains 336 calories, 45g of protein, and 12g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up shiitake mushrooms, part-skim mozzarella cheese, salt, and a few other things to make it today.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add shallots and garlic; cook 1 minute, stirring occasionally.

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Shallot

Garlic

Add mushrooms, leek, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; cook 4 minutes or until mushrooms are tender.

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Mushrooms

Pepper

Thyme

Leek

Salt

Add Madeira; cook 1 minute or until liquid evaporates.

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Madeira

Transfer mushroom mixture to a bowl; cool 5 minutes. Stir in cheeses and parsley.

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Mushrooms

Parsley

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Bowl

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

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Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

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Whole Chicken

Pepper

Salt

Divide mushroom mixture into 4 portions; spoon each portion down center of each breast half; leave a 1/2-inch border at each end. Fold sides over filling.

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Mushrooms

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches.

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Wrap

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Plastic Wrap

Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot.

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Jelly

Roll

Wrap

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Plastic Wrap

Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining breast halves.

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Wrap

Equipment you will use

Plastic Wrap

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally.

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Whole Chicken

Water