Chicken Stuffed with Leeks, Shiitakes, and Mozzarella

Photo: Jan Smith

Shiitakes provide a mildly meaty flavor for this dish, though you can substitute cremini mushrooms, if you prefer.

Yield: 4 servings (serving size: 1 stuffed breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 25%
  • Fat: 10g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 48.7g
  • Carbohydrate: 13.1g
  • Fiber: 1.3g
  • Cholesterol: 116mg
  • Iron: 3.1mg
  • Sodium: 625mg
  • Calcium: 263mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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