How to Cook Mushroom-Stuffed Chicken

Serves: 4

Preparation time: 15 mins

Cooking time: 35 mins

Ingredients needed to make Mushroom-Stuffed Chicken:

• 2 (10 oz) boneless chicken breasts, skinned
• 4 bacon slices, finely chopped
• 4 oz cremini mushrooms, cleaned, stemmed and diced
• ½ tsp fresh sage, minced
• 1 tsp fresh thyme, minced
• ½ medium yellow onion, finely diced
• 1 cup dry white wine
• ¼ cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and ground black pepper to taste

Cooking instructions for Mushroom-Stuffed Chicken:

• Place a rack midway within the oven and preheat it to 350 degrees F.
• Heat a large, oven-proof skillet over moderately high heat and throw in the chopped bacon.
• Fry for about 6 minutes, stirring at times, until they turn crispy golden brown and drain them out onto a plate, ,lined with paper towels; set aside.
• Toss the chopped onion into the skillet and sprinkle a dash of seasonings to taste.
• Sauté for a couple of minutes or until it softens and stir in the mushrooms as well as minced herbs.
• Sprinkle more salt if necessary and sauté further for another couple of minutes or until the contents of the skillet softens.
• Pour in half of the wine and cook until all of it ebbs away.
• Turn off the heat and set aside to cool it down to room temperature.
• To prepare the chicken breast, slice each of them horizontally into equal halves.
• Sandwich them between two plastic sheets and pound them with a mallet or rolling pin until they flatten into ¼’’ thick pieces.
• Rub fair amount of seasonings all over the meat and place them on a chopping board, with its narrow end pointing towards you.
• Scatter the fried bacons into the sautéed mushroom mixture and stir them all together until well combined.
• Spoon ¼ of it in the middle of each chicken piece and roll it into a tight cylinder.
• Insert a toothpick to prevent the roll from opening and make rest of the chicken rolls similarly.
• Reheat the large skillet over moderately high flame and drizzle olive oil into it.
• Heat until it shimmers and arrange the rolled chicken onto it with the seam side facing down.
• Cook them for about 4-5 minutes, untouched, until they brown nicely and flip them over carefully.
• Place the skillet into the hot oven and roast for about 8-10 minutes or until they filling is wrmed through and the chicken becomes succulent.
• Drain them out onto another plate and place a sheet of oil on top to cover loosely.
• Return the skillet onto the stovetop and pour in rest of the wine as well as broth.
• Cook the mixture over moderately high heat for about 4 minutes or until the alcohol evaporates and the sauce thickens.
• Turn off the heat and whisk in the butter, along with a dash each of salt plus black pepper until well combined.
• Drizzle it over the chicken rolls and serve.

Image credit: Wikimedia Commons