Duxelles Stuffed Chicken Breast

Ingredients

• 4 chicken breasts (boneless and skinless) 4 chicken breasts (boneless and skinless)
• 250g (8.8 oz) cremini mushrooms 250g (8.8 oz) cremini mushrooms
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2.5g)
• Carbohydrates: 4g (Sugars: 2g)
• Protein: 48g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, pulse the cremini mushrooms until finely chopped.
3. 3.
   Heat olive oil in a skillet over medium heat. Add the shallots and garlic, and sauté until translucent.
4. 4.
   Add the chopped mushrooms and thyme to the skillet. Cook until the mushrooms release their moisture and the mixture becomes dry.
5. 5.
   Season the mushroom mixture with salt and pepper to taste.
6. 6.
   Butterfly the chicken breasts by slicing them horizontally, but not all the way through. Open them up like a book.
7. 7.
   Spoon the duxelles mixture onto one side of each chicken breast, then fold the other side over to enclose the filling.
8. 8.
   Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides.
9. 9.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
10. 10.
    Remove from the oven and let the chicken rest for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to achieve the desired texture for the duxelles filling. Avoid over-pulsing in the food processor, as it may result in a mushy consistency.

Tips & Tricks

• To add an extra layer of flavor, consider adding a splash of white wine to the duxelles mixture while sautéing.
• If you prefer a crispy exterior, you can coat the stuffed chicken breasts with breadcrumbs before searing.
• Experiment with different types of mushrooms, such as porcini or shiitake, to vary the flavor profile of the duxelles filling.
• Serve the stuffed chicken breasts with a side of roasted vegetables or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Duxelles Stuffed Chicken Breast hot, garnished with fresh thyme leaves for an added touch of elegance. Pair it with a side of roasted potatoes or steamed asparagus to create a well-rounded and satisfying meal.

Presentation advice

For an appealing presentation, slice the stuffed chicken breasts diagonally and fan them out on a plate. Drizzle a small amount of olive oil or a light sauce over the chicken to enhance its visual appeal.