Rolled Stuffed Chicken Breasts

1-recipe

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!

Ingredients:

  • 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

Directions:

2-pound_thin

Pound the chicken breasts to between 1/2 and 1/4 inch thickness.

3-in_sherry

Place the chicken breasts in a shallow pan, pour the sherry on top, and refrigerate for at least 1 hour.

4-saute_mushrooms

In a large skillet, sauté the mushrooms in the butter until browned, and remove from heat.

5-add_herbs

Add the parsley, marjoram, thyme, salt, and pepper, and mix well.

6-add_rest

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.

7-add_filling

Spread about 1/4 cup of the mushroom mixture on top of each chicken breast.

8-toothpicks

Roll up each chicken breast, and fasten with toothpicks.

9-in_pan

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.

10-finished

Serves 5.

Click here for a print-friendly version.

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