Chicken Stuffed with Savory Duxelles
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Martha Stewart Living, May 1998
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 shallot, peeled and minced
- 1 pound white button mushrooms, finely chopped
- Salt and freshly ground pepper, to taste
- 1/4 cup dry white wine
- 1 cup finely chopped parsley
- 2 whole boneless chicken breasts, split
- Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
- Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
- Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.
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