Recipe Throwback: Chicken Stuffed with Blue Cheese and Mushroom and Onion Duxelle

Posted: August 19, 2011 in Uncategorized

with a side of creamed Kale

Here’s what I’m having for dinner tonight so I wanted to share! I’m also sharing this recipe today on PrimalToad.com. Go see it here: http://www.primaltoad.com/pc14/

Holy flavor explosion! I’m not going to waste any time talking about this recipe. Tasting is the only way you can understand. Here’s what you need:

3 Chicken Breast Halves, butterflied
3 Tbsp Olive Oil
1 pound mushrooms, chopped
1/4 cup onions, chopped fine
2 Tbsp garlic, minced
1 cup red wine
1/2 cup blue cheese, crumbled
salt and pepper to taste

Lay your butterflied chicken breasts out on a cutting board after trimming, rinsing and patting them dry. In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the onions and garlic and saute for 4 minutes more. Season with salt and pepper. Add the wine and cook until almost all the liquid has cooked off. Just be patient and keep stirring occasionally until there’s just a slight amount of liquid left. Remove the duxelle from the pan and cool completely. Season the chicken breasts with salt and pepper on both sides. Divide your duxelle into thirds and place each third onto the chicken. Spread it out but leave space at each edge for rolling. Evenly spoon the blue cheese over the duxelle on each chicken breast and press down. Roll the breasts from the thickest to the thinnest part. If you feel you need to, you can seal it with toothpicks but if you get it rolled nicely, you won’t need them.

Preheat oven to 350. I melted butter in a clean oven-safe saute pan over medium-high heat and placed the chicken breasts in with the seam side down. Wait for the breasts to release from searing and turn to brown on all sides. Once browned slightly, make sure all of the breasts are in the pan seam side down again and place in the oven for 25 minutes to finish cooking thoroughly.

Advertisements
Comments
  1. Celia says:

    That looks fantastic. I’ll have to make that when my husband is traveling, though, because I don’t think I could get him to eat the mushrooms OR cheese. 🙂

    • Pasquale says:

      Thanks, Celia. I’m glad you like it. I’ll be trying those oven dried tomatoes soon. How do you think it would work if they were done in a food dehydrator? Am I losing any flavor that way?

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s