Chicken Breast Stuffed With Mushrooms And Gorgonzola

Discussion in 'Food and nutrition' started by lottery75115, Feb 5, 2006.

  1. lottery75115

    lottery75115 Guest

    Chicken Breast Stuffed With Mushrooms And Gorgonzola

    Recipe By:
    Serving Size: 4
    Cuisine:
    Main Ingredient:
    Categories: Poultry, Chicken, Main Dish


    4 Chicken breast halves ; skin removed
    1/4 teaspoon White pepper
    1/2 teaspoon Garlic powder
    1 pinch Salt
    1 tablespoon Butter
    3 cups Thinly sliced mushrooms
    1 Garlic clove ; minced
    1/4 cup Dry sherry
    6 ounces Gorgonzola cheese ; crumbled
    1 tablespoon Minced fresh parsley
    Salt and freshly ground black pepper
    1/2 Red bell pepper ; julienned


    Place the chicken breasts on a flat surface and, on each, cut a
    "pocket" into one edge at the thickest part. Season breasts with
    pepper, garlic powder and salt, and set aside. In a large skillet
    over medium-high heat, heat butter and saute mushrooms and garlic for
    two minutes. Add sherry and saute for two additional minutes. Remove
    from heat and let cool. Drain mushrooms and garlic, then combine with
    gorgonzola cheese, salt and pepper in a medium bowl. For each
    chicken breast, open pocket and stuff with enough mushroom-cheese
    mixture to evenly fill pocket, about 1/2-inch thick. Place slices of
    red bell pepper in pocket. Fold sides of breast downward and place,
    "seam" side down, in a baking dish. Place rolled breasts in a 400
    degree oven for 20 to 25 minutes, or until cheese begins to run. To
    serve, arrange any leftover stuffing on plate, slice breast in half
    and place over leftover stuffing. Serve with rice and vegetables.
    Serves 4.

    Recipe Source:Home & Garden TV -- Home Grown Cooking - Episode 130

    Formatted for MasterCook by Nancy Berry - [email protected]




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