Best Pan Roasted Chanterelle Gorgonzola Stuffed Chicken Breast Recipes

CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE

Steps:

• Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
• Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

GORGONZOLA STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400°F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
• Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
• Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
• Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
• Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

CRANBERRY-GORGONZOLA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Steps:

• Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

PAN-ROASTED BREAST WITH MORELS, RAMPS AND FROTHED PARMESAN

Steps:

• For the pan-roasted chicken: Preheat the oven to 375 degrees F. Place a medium saute pan over medium-high heat. Season 2 airline chicken breasts (skin on) on both sides with salt and freshly ground black pepper. Pat dry the chicken with paper towels. Add the blended oil to the pan and heat. Once heated, add the chicken skin-side down into the hot pan and sear until golden brown, about 3 to 5 minutes. Flip and add a couple sprigs fresh rosemary, thyme, and unsalted butter. Allow the butter to melt and baste the chicken with the melted butter. Place the pan into the preheated oven for 3 to 5 minutes, or until the chicken is cooked through, 160 degrees F.
• For the Parm froth: To a small saucepan, add 2 cups chicken stock, 2 rinds Parmesan cheese, 1 sprig fresh rosemary, bay leaf, sliced garlic, sliced shallots, pinch salt, and taste for seasoning. Re-season if needed and allow to boil. Just prior to straining add the lemon juice. Place a wire mesh strainer over a medium bowl. Strain and press the sauce through the sieve.
• Place the egg yolks into another medium bowl and temper the egg yolks whisking in a small amount of the heated lemon-chicken stock and then whisk the egg mixture back into the bowl with the remaining lemon-chicken stock. Place the egg-lemon stock mixture back into the same saucepan off the heat. Place over low heat, but do not allow to come to a boil. The eggs could scramble. Taste and season the sauce, if needed. Add 2 tablespoons Parm cheese and whisk to combine. Just before serving, use an immersion blender to froth the sauce.
• Remove the chicken from the oven and set aside to rest. Remove the extra herbs and discard, reserving the fat. Place the fat over the medium-high heat and add the morels and season with salt. When ready, flip the mushrooms and add the ramps. Toss to combine. Carefully pour off some of the excess fat, if necessary. Deglaze the pan with a little bit of chicken stock, about 1/2 cup. Reduce the heat.
• For serving: Slice the chicken on the bias or diagonal and place the slices onto a plate. Top with the ramps, morels, and drizzle with the frothed sauce. Season with sea salt.
• Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming and discarding any foam and impurities that rise to the surface. Reduce the heat to low and simmer 5 hours, skimming the surface as necessary. Strain the stock through a fine-mesh strainer, discarding the solids. Makes 3 quarts