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Chanterelle-Blue Cheese Stuffed Chicken Breasts

Chanterelle-Blue Cheese Stuffed Chicken Breasts
If you're feeling blue, embrace this tasty recipe with open taste buds! The dark clouds will pass and leave a smile on your face.
Ingredients:

For the Stuffing:

2 ounces bacon fat
1 tablespoon fresh minced garlic
1 tablespoon minced shallot
2 ounces minced yellow onion
4 ounces fresh Chanterelle mushrooms, trimmed and cleaned
½ cup white wine
4 ounces Blue Cheese
1 tablespoon chopped basil
½ tablespoon chopped oregano
Sea salt to taste
Freshly ground black pepper to taste

For the Pan-Roasted Chicken Breast:

2 12-ounce chicken breasts, split into 4 halves, skin on
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
8 ounces Chanterelle stuffing recipe (above)
2 ounces canola oil

Directions:

 

For the stuffing:

 

Sauté the garlic, shallots, and onions in the bacon fat in a medium hot saucepan. Add the mushrooms and continue sautéing until tender. Deglaze with the white wine, chill, and set aside.

In a medium mixing bowl add the cool chanterelle stuffing mix, the Blue Cheese, basil, oregano, salt and pepper. Mix gently. Chill and set aside.

For the pan roasted chicken breast:

 

Preheat the oven to 350 degrees.


Butterfly the four chicken breasts with a boning knife. Stuff each chicken breast with about 2 ounces of the chanterelle/blue cheese mix, then tie with butcher twine to hold it together. Season each breast with salt and pepper.


Add the oil to a hot sauté pan, then lay the chicken in the pan skin side down. Char for about a minute, turn over, and continue cooking for another 30 seconds or so.

 

Place the entire pan into a pre-heated 350 degree oven and roast until done, about 12 - 15 minutes.

 

 

Products suggested for this recipe:

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