Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

28

"When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests)."

Ingredients

{{adjustedServings}} servings 423 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
  2. In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
  3. Heat oil in a 12-inch skillet over medium-high heat. 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.
  4. Mix honey and vinegar in a small bowl.
  5. Adjust oven rack to lowest position and heat oven to 425 degrees.
  6. Set breasts, skin side down, on a large, heavy, lipped cookie 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.)
  7. 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. Transfer chicken to a platter.
  8. Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
  9. Arrange a breast on each of 8 plates; drizzle with sauce, and serve.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

28
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel...

The reason the previous reviewers chicken burned is probably because she altered the ingredients without altering the cooking. Chicken thighs are a lot smaller and need to be cooked on lower he...

I had to change this recipe a bit since I only had fresh mushrooms, sherry vinegar instead of balsamic, chicken thighs instead of breasts, and I wanted more garlic. My hubby said the cheese wasn...