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Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

First published in Wish April 2006

Tips, facts, and how-to

CRISP IT Just before serving, crisp chicken skin under broiler for a couple of minutes.

food

Porcini-Stuffed Chicken Breasts

Delicious served with mashed potatoes and steamed green beans.

Ingredients (Serves 4)

1 tablespoon olive oil
5 tablespoons finely chopped shallots, reserving 2 tablespoons for pan sauce
3 tablespoons ground dried porcini mushrooms, reserving 1 tablespoon for pan sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese
4 8-oz. chicken breast supremes, skin on
2/3 cup dry white wine
1 teaspoon cornstarch
1 tablespoon 35% cream

Instructions

  1. Preheat oven to 400 F.
  2. In a 12-inch ovenproof skillet, saute shallots in oil until translucent. Add porcinis, salt and pepper, and stir to combine. Remove pan from heat and transfer mixture to bowl. Stir in Parmesan.
  3. Gently work fingers between skin and flesh of chicken to make a pocket. Fill each pocket with 1 tablespoon of filling. Massage skin to distribute evenly.
  4. Transfer stuffed chicken back to skillet and drizzle with small amount of oil. Season with salt and pepper on both sides.
  5. Bake skin-side down for 25 minutes or until juices run clear.
  6. Transfer baked chicken to a serving platter and lightly cover with foil.
  7. Using same skillet on medium-high heat, saute reserved shallots until translucent, then add remaining 1 tablespoon ground porcinis. In a small bowl, whisk white wine with cornstarch until dissolved, then whisk into skillet. Reduce slightly to thicken. Whisk in cream and season with salt and pepper. Serve immediately spooned over chicken and Buttermilk Olive Smashed Potatoes.

Nutritional information

Nutrients per serving (with 3/4 cup green beans, 1 cup Buttermilk Olive Smashed Potatoes): 770 calories, 37 g fat, 56 g protein, 49 g carbohydrates, 7 g fibre. High source of fibre. Excellent source of vitamins B6, B12 and D.

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