Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 4 boneless skinless chicken breasts (8 ounces each, see note); 3 tablespoons vegetable oil; 10 ounces white mushrooms, trimmed, wiped clean, and sliced thin; 1 small leek, white part halved lengthwise, washed, and chopped (about 1 cup); 2 garlic cloves, minced (about 2 teaspoons); 1/2 teaspoon chopped fresh thyme leave; 1 tablespoon lemon, juice of; 1/2 cup dry white wine; 1 tablespoon chopped fresh parsley leaves; table salt & fresh ground pepper; 1 cup low sodium chicken broth; 1 teaspoon Dijon mustard; 2 tablespoons unsalted butter

Submitted by TxGriffLover

"If your chicken breasts come with the tenderloin attached, pull them off (see “Removing Chicken Tenderloins” below) and reserve them to make the puree in step 1. If necessary, trim these breasts to make uniform rectangles and to yield 1 1/2 to 2 ounces total trimmings per breast. Because the stuffing contains raw chicken, it is important to check its temperature in step 5. This recipe was adapted from Cook's Illustrated, originally published May, 2008."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 4-6

ingredients

4 boneless skinless chicken breasts (8 ounces each, see note)
3 tablespoons vegetable oil
10 ounces white mushrooms, trimmed, wiped clean, and sliced thin
1 small leek, white part halved lengthwise, washed, and chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
¹⁄₂ teaspoon chopped fresh thyme leave
1 tablespoon lemon, juice of
¹⁄₂ cup dry white wine
1 tablespoon chopped fresh parsley leaves
table salt & fresh ground pepper
1 cup low sodium chicken broth
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

directions

FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached (butterfly). Open up breasts to create 4 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside. (Do not wash out food processor bowl.).
FOR THE STUFFING: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1 1/2 teaspoons parsley, 3/4 teaspoon table salt, and 1/2 teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1 1/2 cups stuffing).
TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1 1/2 teaspoons parsley and 1 1/2 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
Tip: Removing Chicken Tenderloins: The chicken tenderloin is the small piece of meat attached to the underside of each breast half. Many recipes for boneless skinless chicken call for removing the tenderloin before cooking. Here's how to do it.
Lay the breast on the work surface smooth-side down and use one hand to locate the tenderloin. Place one hand flat against the chicken breast and hold it against the board while you gently pull the tenderloin off with your other hand.

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RECIPE SUBMITTED BY

TxGriffLover

Fort Worth, TX

I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue or our main rescue site at http://brusselsgriffonrescue.org <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/79877/hklogosm.jpg"> ZWT5 was my first, and I loved it. We had a great team. <img src="http://www.recipezaar.com/members/home/79877/hkban.jpg"> My current ZWT5 team banner for the first leg. <img src="http://www.recipezaar.com/members/home/79877/HKBIKE2.jpg"> We started out nice! A Hell's Kitchen Angel's graphic I made for our second leg. Things started to heat up! <img src="http://www.recipezaar.com/members/home/79877/hkbanknives.jpg"> By the end, we were HOT! The banner for our last leg with all our team members! What a blast! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg" border="0" alt="Photobucket"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg">

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