Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
1 ounce dried mushrooms (the variety of your choice) |
4 large garlic cloves |
1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped |
1 teaspoon dried thyme leaves |
2 tablespoons olive oil |
6 ounces 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 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry |
1 teaspoon cornstarch dissolved in |
1 tablespoon water |
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.
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