Chicken Stuffed with Leeks, Shiitakes, and Mozzarella

Chicken Stuffed with Leeks, Shiitakes, and Mozzarella
Photo by Jan Smith

Ingredients

  • 4 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 cup thinly sliced leek (about 1 large)
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 ½ cups thinly sliced shiitake mushrooms (about 6 ounces)
  • 4 garlic cloves, minced
  • ½ cup (2 ounces) shredded sharp provolone
  • + 21 more ingredients
    • 2 ½ cups thinly sliced shiitake mushrooms (about 6 ounces)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon extravirgin olive oil
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • ¼ teaspoon dried thyme
    • 3 quarts water
    • ½ cup finely chopped shallots
    • ½ teaspoon salt, divided
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon extravirgin olive oil
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 3 quarts water
    • ¼ cup Madeira wine or dry sherry
    • ½ cup finely chopped shallots
    • ½ teaspoon salt, divided
    • 1 cup thinly sliced leek (about 1 large)
    • ¼ cup Madeira wine or dry sherry
    • ¼ teaspoon dried thyme
    • ¼ teaspoon freshly ground black pepper, divided
    • ½ cup (2 ounces) shredded sharp provolone

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...

View full recipe at My Recipes

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