Funghi Recipe

Preparation Instructions

1. 1

   Prepare the Chicken

   Preheat the oven to 180°C (350°F). Season the chicken breasts with salt and black pepper on both sides.

2. 2

   Cook the Leeks

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.

3. 3

   Make the Mushroom Duxelle

   In the same skillet, add another tablespoon of olive oil. Add the chopped mushrooms and cook until all moisture has evaporated, about 10 minutes. Stir in the chopped rosemary and season with salt and pepper. Mix in the sautéed leeks and remove from heat.

4. 4

   Stuff the Chicken

   Using a sharp knife, create a pocket in each chicken breast. Stuff the mushroom duxelle mixture into the pockets, then secure with toothpicks if necessary.

5. 5

   Bake the Chicken

   In a baking dish, place the stuffed chicken breasts. Drizzle with the remaining tablespoon of olive oil and sprinkle with additional salt and pepper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.

6. 6

   Add the Fontina Cheese

   In the last 5 minutes of baking, sprinkle the shredded Fontina cheese on top of the chicken. Return to the oven until the cheese is melted and bubbling.

7. 7

   Serve

   Remove from the oven and let rest for a few minutes. Slice and serve warm.