AllenOK
Executive Chef
I made this for dinner tonight. I got to thinking about it a couple of days ago at work, and decided to do it. PeppA, my other half, likes it. The only changes that I did, compared to what's mentioned here, is that I used Roasted Garlic Puree, both in the duxelle and in the sauce, as well as using a little milk to thin down the mushroom soup. I didn't think about all the liquid the chicken breasts would release as they cooked, so you don't want to thin it down to much.
Allen’s Duxelle Stuffed Baked Chicken Breasts
Yields: 8 servings
For the Duxelle:
4 – 5 large mushrooms, ~ 2 oz
¼ c chopped onions
1 t minced garlic
-or- 1 – 2 T Roasted Garlic Puree
1 T oil
Salt and pepper to taste
¼ c bread crumbs
For the Chicken:
8 boneless, skinless chicken breasts
Salt
Pepper
Garlic powder
Onion powder
Thyme
Sage
One 12 oz can Cream of Mushroom Soup
¼ c chicken stock
Oil for sautéing
For the duxelle; in a food processor, combine the mushrooms, onions, and garlic. Process until finely minced. Heat a sauté pan and add the oil. Sauté the duxelle mixture until soft, then season with salt and pepper to taste. Off the heat, mix in the bread crumbs.
To stuff the breasts, lay each breast out flat, and using a thin, sharp knife, slide the blade into the thickest part of the breast, making the cut lengthways, parallel to the cutting board, and not poking through the sides. You want a long, thin, “pocket”, with the only hole being at the thick end. Hold the breast up, so the thin part hangs down, the opening faces up, and stuff with enough of the duxelle to fill the pocket, but not to “burst the seams”. This is easily done by hand when the mixture is cold, however, if you have a piping bag, you can pipe the warm duxelle into the chicken.
Preheat the oven to 400°F. Season the chicken to taste with the salt, pepper, garlic powder, onion powder, thyme, and sage. Heat a sauté pan with some oil. Brown the chicken breasts, and arrange in a 9 x 13” baking pan. Deglaze the skillet with chicken stock, then add the cream of mushroom soup. Bring to a simmer, stirring to make the sauce smooth. Once it’s smooth, pour the sauce over the chicken. Cover with foil, and place in the oven. Bake for 1 hour.
NOTE: You need to check the temperature of the stuffing with a probe thermometer. The stuffing needs to reach 165°F to eliminate any risk of salmonella.
Allen’s Duxelle Stuffed Baked Chicken Breasts
Yields: 8 servings
For the Duxelle:
4 – 5 large mushrooms, ~ 2 oz
¼ c chopped onions
1 t minced garlic
-or- 1 – 2 T Roasted Garlic Puree
1 T oil
Salt and pepper to taste
¼ c bread crumbs
For the Chicken:
8 boneless, skinless chicken breasts
Salt
Pepper
Garlic powder
Onion powder
Thyme
Sage
One 12 oz can Cream of Mushroom Soup
¼ c chicken stock
Oil for sautéing
For the duxelle; in a food processor, combine the mushrooms, onions, and garlic. Process until finely minced. Heat a sauté pan and add the oil. Sauté the duxelle mixture until soft, then season with salt and pepper to taste. Off the heat, mix in the bread crumbs.
To stuff the breasts, lay each breast out flat, and using a thin, sharp knife, slide the blade into the thickest part of the breast, making the cut lengthways, parallel to the cutting board, and not poking through the sides. You want a long, thin, “pocket”, with the only hole being at the thick end. Hold the breast up, so the thin part hangs down, the opening faces up, and stuff with enough of the duxelle to fill the pocket, but not to “burst the seams”. This is easily done by hand when the mixture is cold, however, if you have a piping bag, you can pipe the warm duxelle into the chicken.
Preheat the oven to 400°F. Season the chicken to taste with the salt, pepper, garlic powder, onion powder, thyme, and sage. Heat a sauté pan with some oil. Brown the chicken breasts, and arrange in a 9 x 13” baking pan. Deglaze the skillet with chicken stock, then add the cream of mushroom soup. Bring to a simmer, stirring to make the sauce smooth. Once it’s smooth, pour the sauce over the chicken. Cover with foil, and place in the oven. Bake for 1 hour.
NOTE: You need to check the temperature of the stuffing with a probe thermometer. The stuffing needs to reach 165°F to eliminate any risk of salmonella.
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