Chicken
- 4 (8oz) boneless, skinless chicken breasts
- 3 tbsp vegetable oil
- 10 oz white mushrooms, trimmed and thinly sliced
- 1 small leek, white part only, halved length wise, washed thoroughly & thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp chopped fresh thyme
- 11/2 tsp lemon juice
- 1/2 cup white wine
- 1 1/2 tsp chopped fresh parsley
- 1 cup low-sodium chicken broth
- 3/4 tsp salt
- 1/2 tsp pepper
Sauce
- 1 tsp Dijon mustard
- 2 tbsp unsalted butter
- 1 1/2 tsp lemon juice
- 1 1/2 tsp parsely
1) Sliced each piece of chicken horizontally, stopping 1/2" from edge
2) Pound chicken breast between 2 plastic wrap to 1/4" thick, evenly
3) Trim around the edge to form a 8"x5" chicken breast, transfer chicken breast to a plate and refrigerate
4) Processed trimmed meat in food processor until smooth, transfer processed meat to a bowl and
refrigerate, while making stuffing
5) Heat 1 tbsp oil in at 12" skillet, add mushroom, cook until soften and lightly browned
6) Add in 1 tbsp oil then add leek, cook until soften
7) Stir in garlic and thyme until fragrant
8) Add in 1 1/2 tsp lemon juice, cook until moisture evaporated
9) Tranfer mixture to food processor and pulse until roughly chopped
10) Add wine to skillet to deglaze skillet and transfer to a bowl, rinse and dry skillet
11) Add mushroom mixture to processed meat in a bowl then add 1 1/2 tsp parsley, 3/4 tsp salt and 1/2 tsp
pepper, fold all ingredients together until well combined
12) Spread mixture onto the chicken breast using a spatula, leaving 3/4" border along the short side of cutlet
and 1/4" border along long sides
13) Now roll each piece of chicken breast tightly, squeezing out fillings with seam facing down on the plate
14) Cut 12 pieces of kitchen twine 12" long and tide 3 pieces per breast evenly and trim off excess twine
15) Season with salt and pepper then heat 1 tbsp oil and brown chicken on all sides. Add chicken broth and
the reserved wine from deglazing the skillet earlier, cook until meat register 160 degree, 12-18min.
16) Transfer chicken to carving board and tent with alumium foil.
17) Whisk mustard into cooking liquid, bring it to a simmer and reduced to 1/2 cup. Turn off heat, whisk in
butter, 1 1/2 tsp lemon juice, 1 1/2 tsp parsley and season it with salt and pepper.
18) Remove twine, slice stuffed chicken breast and spoon sauce on top and serve.
Oh, guess what? there is no more chicken in the house, I guess we have to go grocery shop this weekend. My boyfriend hates grocery shopping. I can't wait to hear what kind of excuses he is coming up with trying to avoid grocery shopping with me. I will have to make this stuffed chicken breast another day.
This recipe came from my Cook's Illustrated Cookbook. Sometimes the recipe works for me and sometime it doesn't. If you like their recipes too, help support all their hard work by purchasing their cookbooks, dvds, subscribe to their magazines or online subscriptions.
If you are making this recipe, please let everyone know what you think. Thanks! Happy Cooking!
