Name: Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
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; 0.25 cup honey; 0.25 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

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

4.4

(30)

27 Reviews

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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

Servings:

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

Nutrition Facts (per serving)

423	Calories
15g	Fat
16g	Carbs
54g	Protein

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.