Veggie Stuffed Chicken Breasts
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
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
- Melt the butter in a pan and sauté onion until softened, add the mushrooms and cook for 2 minutes.
- Stir in the cooked veggies, season to taste with salt and pepper, add the chervil.
- With a sharp knife, cut a lengthways pocket in each of the chicken breasts, pat chicken breasts dry with paper towels.
- Fill pocket with the prepared veggie mix.
- Wrap 1 bacon slice spiral like around with bacon end ending on same side each breasts.
- Place on a baking tray bacon end side down and bake, 350 degrees F for 15-20 minutes, until chicken tests done.
- Make sauce while chicken is baking.
- Melt the butter in a pan and sauté the shallots, add the stock, wine and mushrooms and boil rapidly to reduce by three-quarters.
- Add the cream and cook for 2 minutes to allow the sauce to thicken slightly.
- The sauce should have a thin coating consistency.
- Season to taste with salt and pepper.
- To serve place breasts on serving plates, pour sauce over each.
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