Veggie Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
8 boneless chicken breasts |
8 slices thin bacon |
1 tablespoon butter |
2 tablespoons minced onions |
8 ounces mushrooms, minced |
1/2 cup finely chopped cooked vegetables (can use any leftover vegetable; spinach, broccoli, or combination of veggies) |
2 teaspoons chopped chervil |
salt & fresh ground pepper |
1 tablespoon butter |
1 tablespoon finely chopped shallot |
1 cup chicken stock |
1/4 cup dry white wine |
1/2 cup sliced mushrooms |
1 cup heavy cream |
salt & fresh ground pepper |
Directions:
1. Melt the butter in a pan and sauté onion until softened, add the mushrooms and cook for 2 minutes.
2. Stir in the cooked veggies, season to taste with salt and pepper, add the chervil.
3. With a sharp knife, cut a lengthways pocket in each of the chicken breasts, pat chicken breasts dry with paper towels.
4. Fill pocket with the prepared veggie mix.
5. Wrap 1 bacon slice spiral like around with bacon end ending on same side each breasts.
6. Place on a baking tray bacon end side down and bake, 350 degrees F for 15-20 minutes, until chicken tests done.
7. Make sauce while chicken is baking.
8. Melt the butter in a pan and sauté the shallots, add the stock, wine and mushrooms and boil rapidly to reduce by three-quarters.
9. Add the cream and cook for 2 minutes to allow the sauce to thicken slightly.
10. The sauce should have a thin coating consistency.
11. Season to taste with salt and pepper.
12. To serve place breasts on serving plates, pour sauce over each.
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