Chicken Stuffed with Leeks, Shiitakes, and Mozzarella

Ingredients

• 3 quarts water
• 4 (6-ounce) skinless, boneless chicken breast halves
• ½ cup finely chopped shallots
• 4 garlic cloves, minced
• ¼ teaspoon freshly ground black pepper, divided
• ¼ cup Madeira wine or dry sherry
• ½ cup (2 ounces) shredded sharp provolone
• + 7 more ingredients
• • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 ½ cups thinly sliced shiitake mushrooms (about 6 ounces)
  • 1 cup thinly sliced leek (about 1 large)
  • ½ teaspoon salt, divided
  • 1 teaspoon extravirgin olive oil
  • ¼ teaspoon dried thyme

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. T...

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