-
-
My review
Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
USA WEEKEND columnist Pam Anderson
"When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests)."
Added to shopping list.
Go to shopping list.
Ingredients
servings 423 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
- In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
- Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
- Mix honey and vinegar in a small bowl.
- Adjust oven rack to lowest position and heat oven to 425 degrees.
- Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
- Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
- Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
- Arrange a breast on each of 8 plates; drizzle with sauce, and serve.
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 423 calories; 15.4 g fat; 16.3 g carbohydrates; 53.7 g protein; 145 mg cholesterol; 233 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2830 Ratings
-
-
-
-
-
Most helpful positive review
11/20/2009
Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel...
Most helpful critical review
12/13/2010
This did not turn out well for me. Baking the chicken breast at 425 for that long was like boiling it in its own juices, the chicken was hard and over done. The honey balsamic was just a bit off...
Most helpful
Most positive
Least positive
Newest
11/20/2009
Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel...
3/8/2006
The reason the previous reviewers chicken burned is probably because she altered the ingredients without altering the cooking. Chicken thighs are a lot smaller and need to be cooked on lower he...
1/23/2006
I had to change this recipe a bit since I only had fresh mushrooms, sherry vinegar instead of balsamic, chicken thighs instead of breasts, and I wanted more garlic. My hubby said the cheese wasn...
9/17/2009
This was one of the best meals I have ever eaten! My whole family LOVED it! I plan on making this meal very often. The only thing i did different was to use boneless chicken breasts and I just ...
2/14/2008
I changed this a lot!!! For the filling only used fresh mushrooms and replaced the goats cheese with Parmesan. I used a chicken breast with no skin which I battered out then put the mushroom stu...
8/20/2009
My hubby and I have lost a bunch of weight, and we're always looking for new, tasty recipes that are within our caloric limits. This recipe totally exceeded my expectations! It was savory, fla...
12/25/2008
I added mozzarella cheese, less than a hand full of fresh baby spinach leaves, and sun dried tomatoes to the filling. I served the chicken over a bed of mashed potatoes. It was to die for! My bo...
10/23/2008
Did this dish for my girlfriend's birthday as she loves goat cheese. Made no change to the recipe - used Lobster dehydrated shrooms. The taste was to die for. Only warning might be to have alumi...
2/15/2007
This was a fantastic dish, and using boneless chicken breasts with the filling stuffed inside them makes for a nice change.