Recipes Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce 4.4 (30) 27 Reviews 2 Photos 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). Recipe by USA WEEKEND columnist Pam Anderson Updated on October 7, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 ounce dried mushrooms (the variety of your choice) 4 large garlic cloves 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped 1 teaspoon dried thyme leaves 2 tablespoons olive oil 6 ounces mild goat cheese 1 pinch Salt and pepper, to taste ¼ cup honey ¼ cup balsamic vinegar 8 split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry 1 teaspoon cornstarch dissolved in 1 tablespoon water Directions 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. Tips Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved. I Made It Print Nutrition Facts (per serving) 423 Calories 15g Fat 16g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 423 % Daily Value * Total Fat 15g 20% Saturated Fat 6g 32% Cholesterol 145mg 48% Sodium 233mg 10% Total Carbohydrate 16g 6% Dietary Fiber 1g 4% Total Sugars 11g Protein 54g Vitamin C 1mg 7% Calcium 104mg 8% Iron 3mg 16% Potassium 872mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved