Stuffed Chicken (Can do without if you make enough sauce)
6 or more chicken breasts, butterflied and pounded.
2 tablespoons olive oil
8 ounces portabella mushrooms, sliced
6 ounces onions, diced
2 -4 garlic cloves, minced
4 ounces fresh spinach
1/3 cup white wine
1/2 teaspoon dried thyme
1/2 teaspoon rosemary
salt and pepper
2 egg, lightly beaten
Directions:
1 Preheat oven to 400 degrees Fahrenheit.
2 Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
3 Season with thyme, rosemary, salt, and pepper and allow to cool.
4 Place chicken between plastic wrap and pound thin.
5 Season both sides of breast with salt and pepper.
6 Add egg to stuffing and place half the stuffing in each breast.
7 Fold over to encase stuffing and tie with butcher’s twine to hold the stuffing in place.
8 wrap with bacon and use toothpicks to secure to the chicken
heat oven to 400. Top with foil for 20min. Remove foil, drain juices and cook for 20min. Drain again and then broil for 10min.
For White Wine Mushroom Sauce:
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour
Use cornstarch and water to thicken instead of flour. Add more wine to taste.