Porcini-Stuffed Chicken Breast
ZD Wines Pinot Noir, Carneros
Chef Ashley Grant, ZD Wines
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
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.