Stuffed Chicken Breast Recipe
parsnip puree, creamed spinach, maitake, chanterelle, roasted pepper jus
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Ingredients
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Stuffed Chicken Breast Ingredients
Method
Directions for Stuffed Chicken Breast
- 1
Prepare the Parsnip Puree
Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes. Drain and blend with heavy cream until smooth. Set aside.
- 2
Make the Creamed Spinach
In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Stir in heavy cream and season with salt and pepper. Cook until thickened, then set aside.
- 3
Sauté the Mushrooms
In another pan, heat the remaining tablespoon of olive oil. Add maitake and chanterelle mushrooms, and sauté until golden brown. Season with salt, pepper, and fresh thyme. Set aside.
- 4
Prepare the Chicken Breasts
Preheat the oven to 375°F (190°C). Butterfly each chicken breast and season with salt and pepper. Stuff each breast with a layer of creamed spinach and sautéed mushrooms. Secure with toothpicks if necessary.
- 5
Roast the Chicken
In a baking dish, place the stuffed chicken breasts. Pour chicken broth around them and cover with foil. Bake for 25-30 minutes, or until the chicken is cooked through.
- 6
Prepare the Roasted Pepper Jus
Blend roasted red peppers with a bit of chicken broth until smooth. Heat in a small saucepan until warmed through.
- 7
Serve
Plate the stuffed chicken breasts over parsnip puree, drizzle with roasted pepper jus, and garnish with any remaining sautéed mushrooms.
