Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Name: Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 kilograms split skin-on chicken breasts each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry; 1 teaspoon cornstarch dissolved in; 4 larges garlic cloves; 170 grams mild goat cheese; 59 milliliters honey; 28 grams dried mushrooms (the variety); 2 Tbsps olive oil; 1 pinch Salt and pepper, to taste; 1 teaspoon dried thyme leaves; 1 Tbsp water; 454 grams portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce might be a good recipe to expand your main course recipe box. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 533 calories, 53g of protein, and 29g of fat per serving. This recipe serves 8. If you have honey, mushrooms, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring 1 cup water to a boil.

Ingredients you will need

Water

Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.

Ingredients you will need

Dried Mushrooms

Coffee

In a food processor, mince garlic and rehydrated mushrooms.

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Mushrooms

Garlic

Ground Meat

Equipment you will use

Food Processor

Add fresh mushrooms and thyme; continue to process until all is minced.

Ingredients you will need

Fresh Mushrooms

Thyme

Heat oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Mushrooms

Cheese

Mix honey and vinegar in a small bowl.

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Vinegar

Honey

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Bowl

Adjust oven rack to lowest position and heat oven to 425 degrees.

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Oven

Set breasts, skin side down, on a large, heavy, lipped cookie sheet.

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Equipment you will use

Baking 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.)

Ingredients you will need

Salt And Pepper

Mushrooms

Vinegar

Honey

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Water

Meat