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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Stuffing: 1/4 cup olive oil 16 ounces chopped fresh mushrooms 6 shallots, chopped 2 cloves garlic, chopped 2 medium carrots, peeled and chopped 5 tbsp. chopped fresh parsley 1 cup white wine 1 cup Port 1 cup heavy or whipping cream 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. dried thyme 1/2 cup fine dry breadcrumbs
6 boneless skinless chicken breast halves, pounded flat 8 ounces Gouda cheese, cut into 6 pieces 2 tbsp. olive oil 2 tbsp. butter
Directions
For Stuffing: Heat oil in a large skillet. Add mushrooms and cook until liquid is evaporated, stirring occasionally. Add shallots, garlic, carrots and parsley. Cook 5 minutes, stirring occasionally. Add wine, Port and cream. Boil until reduced by half. Stir in salt, pepper and breadcrumbs. Cool. Divide mixture between chicken breasts. Top with Gouda. Roll up and secure chicken with string or toothpicks.
Preheat oven to 400 degrees. Heat 2 tbsp. olive oil with butter in a large skillet. Add chicken and brown on all sides. Transfer chicken to a large baking pan. Bake 18 to 20 minutes until chicken is cooked through.
Serves 6.
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