Mushroom Stuffed Chicken Breast


4   Chicken Breasts
1   Portobello Mushroom
5   Shitake Mushrooms
10   Crimini Mushrooms
3 cloves   Garlic
1 small   White Onion
0.25 cup 60 ml   Parsley
2 sprigs   Rosemary
0.3 cup 80 ml   Pinenuts
0.5 cup 125 ml   Chicken Stock
0.25 cup 60 ml   Balsamic Vinegar
  Salt and Pepper
2 tbsp 30 ml   Olive Oil
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.