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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce Recipe

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce Recipe

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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

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Ingredients

Count

Nutrition

302

Calories

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Ingredients:

Serving

1 oz dried mushrooms (the variety of your choice)
4 large garlic cloves
1 lb portobello or white mushrooms, cleaned, stems trimmed , then coarsely chopped
1 tsp dried thyme leaves
2 tbsp olive oil
6 oz mild goat cheese
1 pinch salt and pepper , to taste
1/4 cup honey
1/4 cup balsamic vinegar
8 split skin-on chicken breasts (10 to 12 oz each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
1 tsp cornstarch dissolved in
1 tbsp water

Directions:

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.
In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
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.
Mix honey and vinegar in a small bowl.
Adjust oven rack to lowest position and heat oven to 425 degrees.
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.)
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.
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.
Arrange a breast on each of 8 plates; drizzle with sauce, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.37 Kcal (1266 kJ)
Calories from fat	159.29 Kcal
		% Daily Value*
Total Fat	17.7g	27%
Cholesterol	59.85mg	20%
Sodium	559.19mg	23%
Potassium	157.05mg	3%
Total Carbs	19.58g	7%
Sugars	11.57g	46%
Dietary Fiber	1.25g	5%
Protein	17.54g	35%
Vitamin C	0.9mg	1%
Iron	41.4mg	230%
Calcium	224.8mg	22%

Amount Per 100 g
Calories	202.14 Kcal (846 kJ)
Calories from fat	106.49 Kcal
		% Daily Value*
Total Fat	11.83g	27%
Cholesterol	40.01mg	20%
Sodium	373.82mg	23%
Potassium	104.99mg	3%
Total Carbs	13.09g	7%
Sugars	7.73g	46%
Dietary Fiber	0.83g	5%
Protein	11.72g	35%
Vitamin C	0.6mg	1%
Iron	27.7mg	230%
Calcium	150.3mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.