I probably have mentioned before that food is my therapy. Sometimes life gets to be too much and I need to immerse myself in something that makes me forget about the hectic world outside of my kitchen. A time when nothing else matters, there are no demands (besides the screaming hot pan that you almost forgot on the stove, oops), and you are free to create just because. Cooking is that outlet for me. It allows me to escape. And anyone that knows me gets the sense of how passionate I am about my food. Whether I am obsessing over a type of buttercream or gawking at how adorable the oyster mushrooms at the grocery store are. We all have our quirks.
Tonight I went for a wholesome meal. A stuffed chicken breast that is healthy, but not too healthy. I mean, it is loaded with salted meat and cheese but it still is chicken.. Right? And we won’t mention that I went a bit Paula Dean on this recipe and added a stick of butter. Sorry for the Food Network joke.. I am really showing my true food nerd colours.
Also, I made a brilliant discovery. If you sauté mushrooms and then soak them in wine and then chicken broth AND THEN cook it all down, it makes for some amazingly good mush. Like little sponges of flavour. Of course, I meant to make a mushroom wine sauce but the way the lighting hit the sauce in the photo just didn’t look appetizing. Regardless, the results were fantastic and I will never be sautéing mushrooms without wine ever again. Now imagine that on a delicious burger. Go on, do it. Right?
2 boneless skinless chicken breasts
1 small jar of sun-dried tomatoes
4 thin slices of prosciutto
2 slices mozzarella cheese
Assorted mushrooms (I used 2 portobello and a package of oyster mushrooms)
A splash of dry white wine
Herbs (I used rosemary, thyme and a bay leaf)
Preheat your oven to 375 degrees. Begin by preparing your stuffings. Take the small jar of sun-dried tomatoes and puree them with the oil they are packed in until it forms a paste and set aside. Next, roughly chop half of your mushrooms and sauté them with olive oil, salt and pepper until they are cooked through and set aside. Butterfly your chicken breasts and pound them out as thin as you can. Begin stuffing them by first spreading a layer of the sun-dried tomato puree, followed by two pieces of prosciutto, a slice of mozzarella and lastly the sautéed mushrooms. Fold over the chicken breasts, encasing the filling as best as possible and tie together with the twine in two places.
Heat a cast iron skillet or an oven safe pan over medium-high heat. Add a generous portion of olive oil to coat the bottom of the pan and a dollop of butter. Add in a few smashed cloves of fresh garlic and whatever herbs you have on hand. Let these flavours infuse into the oil. Sear the chicken on both sides and transfer pan to the oven. Cook for 25-30 minutes or until the chicken is cooked through.
Remove the chicken from the pan and set aside. Remove any unwanted fat or herbs from the pan. Add the remaining mushrooms and sauté for a few minutes. Add a splash of white wine to deglaze the pan and add the chicken back to the pan. If you’d like more of a sauce with the chicken, add chicken broth after the wine and cook down. Or alternatively, add a generous amount of cream and cook down until thickened. Enjoy!