Ingredients:
1 stalk of celery finely diced
1 small onion, finely diced
3 strips of thick-cut smoked bacon
1 sprig of thyme
2 oz of dried porcinis
4 chicken breasts, 6-8 oz., skin-on
4 T olive oil
Salt and pepper
½ baguette, crust removed and cubed into small pieces
¼ cup heavy cream
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- Slice bacon across and render out fat in a sauté pan.
- When fat starts releasing from the bacon, add onions and celery and cook until translucent.
- Meanwhile, in a small sauce pot rehydrate porcinis by covering with boiling water and letting steep for about 15 minutes. Drain excess water and roughly chop.
- Put bacon mixture, bread, porcinis, and cream into a mixing bowl. Chop thyme and add.
- With a boning knife, form a pocket in the chicken breast starting at the fattest part of the breast and moving your knife around inside the breast without making the opening too large.
- Stuff the breasts generously with the mixture.
- Heat a skillet over high heat. Add olive oil. Generously season the chicken breasts with salt and pepper and place in skillet. Turn down heat a bit, and sauté until sin is golden brown. Leave skin side down and place in 350º oven for about 5 minutes. Turn chicken over and cook for an additional 10-15 minutes depending on size of chicken breasts.
Serve with ZD Pinot Noir
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