Stuffed Chicken Breast with Mushroom Wine Sauce
- 1/2 cup fresh reduced fat goat cheese 125 mL
- 2 green onions, thinly sliced
- 2 sprigs of thyme (stem discarded)
- 4 soft sundried tomatoes, julienned
- 1/2 tsp salt 2 mL
- 1/4 tsp freshly ground pepper 1 mL
- 4 boneless chicken breast halves, skin on
- 2 Tbsp canola oil 30 mL
- Mushroom-Wine Sauce
- 1/2 lb fresh mushrooms (crimini, button) sliced 250 g
- 1 medium sweet onion, diced
- 1/3 cup chardonnay or dry Riesling wine 75 mL
- 1/3 cup low sodium chicken stock 75 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
- 1. Preheat oven to 350 °F (180 °C). In a small bowl, combine cheese, green onion, thyme, and tomato. Season with salt and pepper.
- 2. Lay chicken breast on a cutting board, insert paring knife in the large end of the breast parallel to the table, make a sweeping motion with tip of knife to both sides of the breast but not through, this will create a cavity for stuffing, keep the opening where you inserted the knife small so less chance of the stuffing coming out.
- 3. Stuff cheese mixture through the opening into the large cavity you made, if you feel like inserting a toothpick to keep the hole closed there will be less chance of stuffing falling out. In a sauce pan, on medium heat add canola oil and heat, add chicken, skin side down and cook for 4 to 5 minutes or until golden brown. Turn chicken over and place pan in oven for approximately 20 minutes or 160 °F (7C °C) with an instant read thermometer at the thickest point. Remove from oven and take chicken out of pan; set aside.
- 4. For the sauce: In a saucepan on medium heat, saute onion for 3 minutes, add mushrooms and saute for an additional 4 minutes, pour in wine and scrape any brown bits off the pan to add flavor. Reduce for a minute then add stock. Top with chicken breast and cook for 4 minutes. Serve.
|Total Fat||25 g|
|Saturated Fat||7 g|
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