The only thing I love more than chicken is chicken stuffed with something. It could be stuffed with cheese, vegetables, crab, sausage or whatever else you can think of. It does not matter to me, just stuff it and make something ordinary, extraordinary!
- 1 Cup of Extra Virgin Olive Oil
- Pinch of Salt
- 1 Tsp of Red Pepper Flakes
- 1 Tsp Dry Herb Seasoning
- 2 Tsp of Minced or Crushed Garlic
- 2 Tsp Of Minced Onion
- 2 Tsp of Minced Basil
- 5 Chicken Breasts 6 oz each
In a medium-sized sauce pan add all the above ingredients except the chicken. Heat on medium high and stir occasionally until the garlic begins to brown. While the marinade is heating take your chicken breasts and slice them in half. With a meat hammer slightly dimple the chicken with the pointed end and then flatten the chicken to broaden the area and make it easier to roll the chicken with the stuffing.
When the marinade is done let cool before adding to the chicken. Once the marinade has cooled place chicken in a flat container or pan and pour the marinade over top, stir to coat all the chicken, cover, and then place in refrigerator for 2-3 hours. You can marinade the chicken longer or shorter, whatever you prefer. Do not clean the sauce pan. You will need it to make the stuffing.
- 1 Large Yellow Onion Diced
- 1/4 Cup of Sun Dried Tomatoes diced
- 2 Cups of Baby Spinach Chopped
- 7 oz of Feta Cheese
- 4 0z or a 1/4 stick of butter
- 2 Tbl Extra Virgin Olive Oil
- 12-15 Garlic Cloves Roasted
Roast your garlic using this method located here. Place your butter in the pan and melt on medium high heat and then add your diced onions. While the onions saute, add your feta cheese and diced sun-dried tomatoes to a mixing bowl. Be sure to crumble the feta cheese. When the garlic is done roasting, remove from foil, crush with flat end of knife, and add to the mixing bowl.
Once the onions begin to become translucent add the chopped baby spinach and olive oil to the saute pan and stir occasionally until for 2 -3 minutes. Add the onions and baby spinach along with contents of pan to the mixing bowl with the feta and sun-dried tomatoes, and stir until all is incorporated. This should also allow for some of the feta to begin to get a bit creamy, although not all of it. Do not clean your saute pan as you will need it for the sauce.
- 1 Cup of Hot Water
- 1 Chicken Bullion Cube
- 8 oz Dried Chanterelle Mushrooms
- 1/4 cup to 1/2 cup of remaining Stuffing
- 8 oz of Porcini Cream Sauce
Add your chicken bouillon cube to the hot water and stir until the bouillon cube dissolves. Place your chanterelle mushrooms in a small mixing bowl and add the chicken stock. Be sure that all the dried mushrooms are in contact with the chicken stock. Let the mushrooms soak for at least an hour.
While you are waiting for the mushrooms you can now begin to spread the stuffing onto your chicken. Take each breast and cover with the stuffing, about 2 tbl spoons per breast. Once they are all covered starting with the narrow end of the breast begin to roll. Place each in a pan to be placed in an oven at 225 degrees celsius inserted at the midpoint. In my oven it took only 15 minutes to cook.
Take the mushrooms and chicken stock they are soaking in and add to your saute pan. Bring to boil and cover for 5 minutes, reduce to medium high, uncover and reduce liquid by half. When reduced by half lower to medium low heat and add remaining stuffing that you had left over to the sauce and stir. Then add your porcini mushroom cream. This is a chefs cream you should be able to buy in a store, if I can find over here you can certainly find in a proper US Super Market. Heat and then place to the side.
When the chicken is almost done heat your sauce back up. Pull the chicken from the oven and slice each rolled breast in the center and place 4 slices on a plate. With a small ladle place sauce on top of the stuffed chicken rolls.
I used the excess stuffing that fell out onto the cutting board, along with the stuffing that oozed out during cooking, as filler to my smashed potatoes. Oh, and you can clean the saute pan now.