Best Pan Roasted Chanterelle Gorgonzola Stuffed Chicken Breast Recipes

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PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST



Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil

Steps:

  • For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
  • Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
  • Chill and set aside.
  • In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
  • For the pan roasted chicken breast: Preheat the oven to 350 degrees.
  • With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
  • Season each chicken breast with salt and cracked black pepper.
  • In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
  • Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately.

GORGONZOLA STUFFED CHICKEN BREASTS



Gorgonzola Stuffed Chicken Breasts image

Make and share this Gorgonzola Stuffed Chicken Breasts recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, skin on
5 1/2 ounces gorgonzola, cut into 4 slices
4 teaspoons olive oil
16 basil leaves
1/2 ounce unsalted butter
4 apples, cored and sliced into thick rings
8 walnuts, halved
4 tablespoons brandy
1/2 teaspoon sugar
12 1/2 ounces spinach, wilted

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.

Nutrition Facts : Calories 643.1, Fat 37.9, SaturatedFat 14.2, Cholesterol 129.7, Sodium 707.8, Carbohydrate 25.3, Fiber 6.2, Sugar 15.7, Protein 43

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL



Pan-Roasted Chicken Breasts with Herb Oil image

Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 2 pounds total)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
Pinch of crushed red pepper flakes
1 garlic clove, minced
Roasted potatoes and green salad, for serving

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.

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