Stuffed Chix Breasts w/2 Filling Options
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
From Appeal Magazine Fall/Winter 2007 Edition
modified to GF by Josh Olson Feb 2008
List of Ingredients
Mushroom Filling:
2 tbsp margarine
1 leek, cleaned , white part only, diced
4 c minced mushrooms
1 clove of garlic, minced
1 tsp fresh thyme
pinch of kosher salt
fresh cracked pepper to taste
1/3 c apple or cranberry juice (originally called for sherry)
1 c GF chicken, beef or vegetable broth
2 tbsp coconut cream (or DariFree mixed double strength)
1/4 tsp starch, dissolved in 1 tbsp of cold water
1 tbsp chopped parsley or cilantro (fresh)
6 chicken breast halves, boneless and skinless
Crumb Coating:
2 tbsp olive oil
1 c coarse (panko like) GF breadcrumbs
1/4 c chopped parsley or cilantro (optional)
large pinch of kosher salt
2 tbsp soy parmesan (optional) or 1 tbsp nutritional yeast flakes
Spinach Walnut Pesto Filling:
1/4 c olive oil
1 large clove of garlic
3 c fresh baby spinach leaves
1/4 c walnuts or pecans
pinch of kosher salt
1/4 c grated soy parmesan
Recipe
If using Mushroom Filling:
Melt the margarine in a medium saucepan and saute the diced leek until soft.
Add the mushrooms, garlic, thyme, salt and pepper.
Saute until the mushrooms are lightly browned and fragrant.
Deglaze the pan with the juice (or sherry), scraping up all the browned bits. Add the broth, and simmer for about 5 minutes until reduced.
Stir in the coconut cream and dissolved starch.
Continue to cook another minute or so until thickened.
Remove from the heat and stir in the chopped parsley.
Allow mixture to cool to room temperature.
Meanwhile, to make the Crumb Coating, heat the oil in a small saucepan, and add the breadcrumbs, parsley and salt. Gently toss the crumbs to coat with the oil and toast until golden brown, stirring constantly, about 1 minute should do it.
Stir in the soy parmesan (if using).
Remove from the heat and set aside.
Assembly:
Preheat the oven to 350 F. Place the breast halves between two sheets of plastic wrap or parchment paper and, using a meat mallet, pound to 1/4 in thickness.
Place 1/4 c cooled filling lengthwise down the middle of each flattened piece of breast.
Gently wrap the meat around the filling.
Place the rolls seam side down in a shallow baking pan. You
may wish to use a couple of toothpicks to hold them closed but be sure to remove before serving.
Sprinkle the crumb coating on top of the rolls and gently pat in place.
Bake for 30 minutes until golden brown.
If using Spinach Walnut Pesto Filling use the following instructions:
In the bowl of a food processor, combine all the ingredients and puree.
Transfer to a container and chill the the refrigerator for at least 1 hour before use.
Use to stuff 6 chicken breast halves and proceed with coating as above.
Leftover pesto can be store in the refrigerator and served over rice noodles.
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