Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 ounce Bacon fat
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Shallot, chopped
- 2 ounce Yellow onion, chopped
- 4 ounce Chanterelle mushrooms
- 1/2 c. White wine
- 4 ounce Gorgonzola blue cheese
- 1 Tbsp. Basil, minced
- 1/2 Tbsp. Oregano, minced
- Â Â Kosher salt, to taste
- Â Â Cracked black pepper, to taste
- 2 x Airline, (12-oz) chicken breast, split into 4, skin on
- 1 tsp Kosher salt
- 1 tsp Cracked black pepper
- 8 ounce Chanterelle mushroom-gorgonzola mix
- 2 ounce Canola oil
Direcciones
- For the chanterelle mushroom-gorgonzola stuffing:
- In a medium warm sautepan add in the bacon fat and saute/fry garlic, shallot and onions till translucent/soft.
- Add in chanterelle mushrooms and continue sauteing till tender. Deglaze with white wine.
- Refrigerateand set aside.
- In a medium mixing bowl add in cold chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together till incorporated.
- Refrigerateand 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 which it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large warm saute/fry pan add in 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 till done. Serve with onion jus immediately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 2 servings | |
| Calories 790 | |
| Calories from Fat 651 | 82% |
| Total Fat 73.21g | 92% |
| Saturated Fat 23.8g | 95% |
| Trans Fat 0.11g | |
| Cholesterol 69mg | 23% |
| Sodium 2005mg | 84% |
| Potassium 474mg | 14% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.82g | 2% |
| Protein 14.72g | 24% |
