Mushroom Stuffed Chicken Breasts Recipe

Directions GETTING READY 1. In a bowl, soak the porcini mushrooms, if using, in hot water for10 minutes 2. Drain the mushrooms and finely chop them.

Use a sharp meat knife or kitchen scissors to trim off all the excess fat from the chicken breasts.

Remove the long fillet from each and reserve for another use.

With the tip of a sharp knife, make a deep slit from the rounded end in each fillet to make a pocket. Keep aside 6. Preheat the oven to 350°F.

MAKING 7. In a skillet heat 1 tablespoon of oil over moderate heat.

Add the shallots and sauté them until soft and pale Tip in porcini and fresh mushrooms and sauté for about 10 minutes, until tender.

Add thyme and continue sautéing until all the moisture evaporates.

. Take pan off the heat and stir in Parmesan, salt, and pepper.

. Spoon 1/4th the mixture into each chicken breast pocket and pack tightly so that it does not spill out.

. Weave long wooden toothpicks or skewers through the edges of the open end of the pocket to secure and fasten each chicken breast.

. Arrange the stuffed chicken breasts on a roasting rack over a roasting pan 14. Baste them with oil.

. Bake in the preheated oven for about 15 to 20 minutes, until tender and juices run clear.

. Just before serving, transfer under a hot broiler for about 5 minutes; basting the chicken breasts with oil.

SERVING 17. Slice each breast at a slant and serve with or without a sauce.