January 16, 2004

Stuffed Chicken Breast

Stuffed Chicken Breast
a Jennifer original

(liberated from/inspired by Paul Rankin in order to try out the new nasty meat flattening kitchen gadget Michael gave me for Christmas)

1 boneless chicken breast - split
1 TBSP olive oil
1 shallot, peeled and chopped
2 garlic cloves, peeled and chopped
2oz shiitake, chopped
2oz feta, crumbled
1/2 TBSP basil
salt and freshly ground black pepper
1/4 cup white wine
1/4 cup chicken stock
1 TBSP butter
1 TBSP almonds, chopped and toasted

Preheat oven to 350 degrees.

Heat oil in a small fry pan. Add the shallots and saute until translucent. Add the garlic and saute for 1 minute. Add the shiitake and saute for 2 minutes. Add the feta and basil and stir until the feta has melted. Season and remove pan from heat.

Take the chicken breast and flatten it to 1/4 inch. Spoon the shallot mix onto meat and roll and secure; return the breast to the pan used previously. Fry the chicken breast for 2 minutes, either side. Transfer the chicken breast to the oven for a further 15 minutes. Remove the chicken breast from the oven and place on a plate.

Return the frying pan to the heat and add the white wine and chicken stock. Stir well so as to collect the chicken juices. Thicken with 1 TBSP butter (or cream or sourcream). Pour the white wine reduction over the chicken breast before topping it with the almonds. Serve immediately.

Posted by Jennifer at January 16, 2004 10:05 AM

To be honest, the chicken breasts didn't look very good when they went into the oven (though I was pretty sure they'd taste good). I was wrong. They both looked *and* tasted good! The toasted almonds were a very nice touch.

Posted by: Michael at January 25, 2004 7:52 PM
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