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Mushroom-Gorgonzola-Stuffed Chicken Brea




Source of Recipe


cookingclubofamerica






Recipe Introduction


Sautéed mushrooms, especially a combination of wild and domestic, along with heady Gorgonzola, make a particularly tasty stuffing for chicken. Or try mozzarella and sun-dried tomatoes, provolone and olive tapenade, or Boursin and prosciutto.





List of Ingredients



• 2 tablespoons olive oil, divided
  
• 2 cups chopped shiitake, button and/or crimini mushrooms (about 8 oz.)
  
• 1/4 cup chopped shallots
  
• 2 tablespoons chopped fresh tarragon
  
• 1 tablespoon dry vermouth, Madeira or brandy, if desired
  
• 1/2 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground pepper, divided
  
• 1/4 cup (1 oz.) crumbled Gorgonzola or other blue cheese
  
• 4 boneless skinless chicken breast halves
  
• Tarragon sprigs for garnish
  






Instructions



1. Heat 1 tablespoon 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 of the salt and 1/8 teaspoon 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 1/2 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 oil; sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon 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.
   






Final Comments


4 servings