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MUSHRM-GORGANZOLA-STUFFED CHICKEN BREAST




Source of Recipe


Roberta


List of Ingredients




2 Tablespoons (30 ml) olive oil, divided
2 cups (470 ml) chopped shiitake, button and/or crimini mushrooms
¼ cup (60 ml) chopped shallots
2 Tablespoons (30 ml) chopped fresh tarragon
1 Tablespoon (15 ml) dry vermouth, Madeira or brandy, if desired
½ teaspoon (2.5 ml) salt, divided
¼ teaspoon (1 ml)freshly ground pepper, divided
¼ cup (60 ml) crumbled Gorgonzola or other blue cheese
4 boneless skinless chicken breast halves
Tarragon sprigs for garnish

Recipe



1. Heat 1 Tablespoon (15 ml) of the oil in large skillet over medium heat until hot. Add mushrooms and shallots; cook over medium heat 6 to 8 minutes, stirring frequently, or until mushrooms are tender and most of the liquid has evaporated. Stir in chopped tarragon, vermouth, 1/4 teaspoon (1 ml) of the salt and 1/8 teaspoon (½ ml) of the pepper; cook and stir 1 minute. Remove from heat; cool to room temperature. Stir in cheese. (Filling can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

2. Heat grill. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½ inch. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Fill each breast evenly with mushroom mixture; secure openings with toothpicks or small metal skewers. Brush chicken with remaining 1 tablespoon (15 ml) oil; sprinkle with remaining ¼ teaspoon (1 ml) salt and remaining 1/8 teaspoon (½ ml) pepper.

3. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 10 minutes or until no longer pink in center, turning once. Remove toothpicks; garnish with tarragon sprigs.

4 servings

PER SERVING: 255 calories, 13 g total fat (3.5 g saturated fat), 30 g protein, 4 g carbohydrate, 80 mg cholesterol, 465 mg sodium, 1 g fiber