Gorgonzola and Chanterelle Stuffed Chicken Breasts


For the Stuffing:
1 tablespoon Olive oil
1 tablespoon Garlic; minced
1 tablespoon Shallot; minced
2 ounces Yellow onion; minced
1/2 cup White wine
2 ounces Gorgonzola cheese crumbled
1 tablespoon Basil; chopped
1/2 tablespoon Oregano; chopped
Kosher salt; to taste
Cracked black pepper; to
For the Chicken:
4 Chicken breasts-- boned and skinned
1 teaspoon Kosher salt
1 tablespoon Canola oil


For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent. Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine. Chill and set aside. In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees. With a boning knife, butterfly 4 chicken breasts or cut a large pocket inside of each. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together. Season each chicken breast with salt and cracked black pepper. In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds. Place the entire pan in a 350 degreee oven and roast until done. Deglaze the pan with a bit more white wine and drizzle over the final product. If you have any leftover


Sheri Wetherell's picture

Delicious! I'm featuring this recipe in one of our blog posts today! Thanks for sharing! Love that you sourced all the ingredients as well! Cheers!


I served this dish with a side of Rosemary Roasted Potatoes and Carrots. It was prepared entirely from ingredients I sourced from within 150 miles of my home.


4 servings, 1 Piece


Friday, January 14, 2011 - 8:39am


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