- 1 teaspoon extravirgin olive oil
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 2 1/2 cups thinly sliced shiitake mushrooms (about 6 ounces)
- 1 cup thinly sliced leek (about 1 large)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper, divided
- 1/4 cup Madeira wine or dry sherry
- 1/2 cup (2 ounces) shredded sharp provolone
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3 quarts water
- calories 365
- caloriesfromfat 25 %
- fat 10 g
- satfat 5 g
- monofat 3.3 g
- polyfat 0.8 g
- protein 48.7 g
- carbohydrate 13.1 g
- fiber 1.3 g
- cholesterol 116 mg
- iron 3.1 mg
- sodium 625 mg
- calcium 263 mg
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; cook 1 minute, stirring occasionally. Add mushrooms, leek, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; cook 4 minutes or until mushrooms are tender. Add Madeira; cook 1 minute or until liquid evaporates. Transfer mushroom mixture to a bowl; cool 5 minutes. Stir in cheeses and parsley.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Divide mushroom mixture into 4 portions; spoon each portion down center of each breast half; leave a 1/2-inch border at each end. Fold sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining breast halves.
Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.