Mushroom Stuffed Chicken Breast
Ingredients
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1. Heat oven to 375*F. Slice chicken breasts in half lengthwise with a sharp knife to create a 'pocket', but not all the way through. 2. Wash and cut the stems off all the mushrooms. Reserve 4 Crimini mushrooms for the gravy. Chop the remaining mushrooms and a small white onion very finely. Mince the garlic, and add with the mushrooms and onion into a pan with the olive oil. Sprinkle in the pinenuts and saute over medium heat. 3. Wash and finely slice the parsley, and tear the rosemary. After about 5 minutes, remove the mushrooms mixture from the heat, and stir in the parsley and rosemary. 4. Spoon the mushroom mix into the chicken breast pockets. There will be quite a bit of mushroom stuffing, so really pile it in there. 5. Bake the chicken breasts in an uncovered baking dish for 20-25 minutes, until completely cooked. 6. Meanwhile, put the mushroom sauteing pan back on the burner over medium heat. Stir in the chicken stock and balsamic vinegar and bring to a simmer. Chop the remaining crimini mushrooms into lengthwise slices, and stir in as well. Add a dash of salt and pepper, and stir frequently. 7. Serve the chicken breasts, with rice or potatoes, spooning the gravy-balsamic sauce over the breasts.
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