Ever run into one of those recipes that leaves you wondering “What was the chef thinking?”
This is a tasty recipe, make no mistake. It does, however, have one very serious problem: the quantity of filling. In order to fill 5 chicken breasts with approximately 1/4 cup of filling apiece, logically, one requires 1 1/4 cups of filling. This recipe calls for 3 cups of mushrooms and 2 cups of bread crumbs. Even taking into account minor shrinkage of the mushrooms during the cooking process, this is still 5 times too much substance!
The pictures in this post are from my original attempt, which used the “wrong” filling proportions. I have revised the recipe to remedy the quantity of filling, and have also altered the proportions of mushroom to bread crumbs; originally, it was nearly impossible to find the mushrooms in the finished dish. I hope that you enjoy the “new, improved” version!
- 5 boneless skinless chicken breasts
- 1 cup dry sherry
- 1 cup chopped mushrooms
- 1/4 cup butter, plus more to brush chicken breasts
- 2 tablespoons chopped fresh parsley
- 1 teaspoon marjoram
- 1/4 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup bread crumbs
Pound the chicken breasts to between 1/2 and 1/4 inch thickness.
Place the chicken breasts in a shallow pan, pour the sherry on top, and refrigerate for at least 1 hour.
In a large skillet, sauté the mushrooms in the butter until browned, and remove from heat.
Add the parsley, marjoram, thyme, salt, and pepper, and mix well.
Add the bread crumbs, and stir until thoroughly moistened.
Remove the chicken from the sherry, and pat dry.
Preheat the oven to 375 degrees Fahrenheit.
Spread about 1/4 cup of the mushroom mixture on top of each chicken breast.
Roll up each chicken breast, and fasten with toothpicks.
Place the breasts in a shallow pan, seam side down, and brush with melted butter.
Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
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