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