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Mushroom And Asiago Stuffed Chicken Breast

Serves 6

6 boneless skin on chicken breasts

Mushroom Duxelle

½ lb Button Mushrooms finely chopped in processor
1/3 lb oyster mushroom, sliced
1/3 lb Portobello Mushroom, sliced
¼ cup Spanish onion finely diced
3 sprigs Fresh Thyme
1 T Port
3 T whipping cream
¼ cup Asiago Cheese - grated

Cook onions and thyme until softened. Add mushrooms and cook until mixture is dry. Add port – reduce. Add cream – reduce. Add asiago cheese and season. Mixture should be thick. Cool mixture as it is easier to stuff into the chicken.

Cut half moon shape into thick side of boneless skin on chicken breast. Season and pan sauté until golden. Place approximately 1.5 T of stuffing into incision and bake in 350F for approximately 12 minutes or until internal temperature is 160F

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

Visit Tracey Black's website Epicuria.


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