Herb and Parmesan Stuffed Chicken Breast with Mushrooms
This is a tasty weekend dish that goes great with a glass of wine and a salad.
White Wine Vinegar
Salt (to taste)
Pepper (to taste)
Start by whisking white wine vinegar and olive oil together (the ratio is personal preference). Add a drop of honey, then mix in finely shopped chives.
Start by cutting a chicken breast in half (heightwise) to create thin cutlets. Next, lay the cutlet flat, then season the top with salt and pepper, then add freshly grated Parmigiano Reggiano. Finely slice a leaf or two each of sage and basil, then add this on top of the cheese. Finish with another thin layer of cheese, then roll the cutlet up, and secure it with a tooth pick.
Season the outside of the cutlet with salt and pepper, then secure another sage leaf to the top of the rolled cutlet (like saltimbocca) with another toothpick.
Next, sauté the rolled cutlets in a bit of olive oil. Use tongs to turn each cutlet so that they brown evenly on all sides.
When the cutlets are browned on all sides, but still require cooking for the inside, lower the heat a bit (to medium), then add a clove of smashed garlic to the pan, along with a sprig of sage, and a pat of butter.
Once the butter melts, continually baste the chicken (also try to keep the garlic and basil in the butter so that the flavor infuses into it). When the chicken is almost fully cooked, add a few drops of white wine to the pan, then continue to baste the chicken until it’s fully cooked.
When the chicken is done, remove it from the pan, and allow it to rest while you cook your mushrooms.
Remove some of the oil and butter from your pan, if necessary, then quickly sauté very thinly sliced mushrooms until they are golden brown on both sides. When the mushrooms are cooked, remove them from the pan, and season them with salt and pepper.
To plate the dish, remove the tooth picks from the chicken then place it on a plate. Add a layer or two of your mushrooms on top of the chicken, then spoon on your vinaigrette.