This was submitted by Vickie Shaull-Groth pastorswife...@yahoo.com on
Rhondas_Recipe_Exchange (group is closed)
~~~~~
Goat Cheese and Mushroom Stuffed Chicken Breasts
Recipe courtesy Amy Finley
Show: The Next Food Network Star
Episode: Iron Chef Showdown
6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish
Special equipment: A food processor, kitchen twine Place the chicken breasts, 1
by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling
pin until about 1/2-inch thick. Set aside.
Stem the mushrooms and place the caps and stems separately in a food processor
and process until finely chopped.. Melt the butter in a medium-sized saute pan
over medium-high heat and add the mushrooms. Cook until the mushrooms have
released their liquid, and saute until all the liquid has evaporated. (This is
called a duxelle.) Season well with the salt and pepper. Set aside.
Smear each chicken breast with some of the goat cheese and top with some of the
duxelle. Roll the breast up and tie with the kitchen twine. Season with the
salt and pepper. In a large saute pan over medium-high heat, heat the olive oil
and sear the chicken on all sides. Continue to saute until the chicken is
cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes
before removing the kitchen twine and slicing each rolled breast into 4 to 5
slices. Top with some of the remaining duxelle and several spoonfuls of the
Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with
the chopped parsley.
This recipe was provided by a finalist, who may or may not be a professional
cook, for The Next Food Network Star. Food Network has not tested this recipe
and therefore, we cannot make representation as to the results. Mushroom Wine
Sauce:
1 1/2 cups dried shiitake mushrooms
2 cups boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon butter, cold
Kosher salt and freshly cracked black pepper
Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit
undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken
on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard
the mushrooms or reserve for another use. In a small saute pan over medium-high
heat, bring the mushroom liquid to a strong boil and reduce by half. Add the
wine and chicken stock, reduce by 1/2 again. Remove from heat and add the
butter, swirling the pan until the butter is incorporated and the sauce is
glossy and shiny. Season with the salt and pepper.
________________________________
!
[Non-text portions of this message have been removed]
