Mushroom-Gorgonzola-Stuffed Chicken Breasts - 4g Carbs, 1g Fiber
From Cooking Club of America
Sautéed mushrooms, especially a combination of wild and domestic,
along with heady Gorgonzola, make a particularly tasty stuffing for
chicken. Or try mozzarella and sun-dried tomatoes, provolone and
olive tapenade, or Boursin and prosciutto.
2 Tbsp olive oil, divided
2 cups chopped shiitake, button and/or crimini mushrooms (about 8 oz)
1/4 cup chopped shallots
2 Tbsp chopped fresh tarragon
1 Tbsp dry vermouth, Madeira or brandy, if desired
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, divided
1/4 cup (1 oz) crumbled Gorgonzola or other blue cheese
4 boneless skinless chicken breast halves
Tarragon sprigs for garnish
1. Heat 1 tablespoon of the oil in large skillet over medium heat
until hot. Add mushrooms and shallots; cook over medium heat 6 to
8 minutes, stirring frequently, or until mushrooms are tender and
most of the liquid has evaporated. Stir in chopped tarragon, vermouth,
1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cook and
stir 1 minute. Remove from heat; cool to room temperature. Stir
in cheese. (Filling can be made up to 8 hours ahead. Cover and
refrigerate. Bring to room temperature before using.)
2. Heat grill. Place chicken breasts between 2 sheets of plastic
wrap; with flat side of meat mallet, pound to flatten chicken to
1/2 inch. With small sharp knife, cut pocket in each chicken
breast, cutting almost to other side but not all the way through.
Fill each breast evenly with mushroom mixture; secure openings
with toothpicks or small metal skewers. Brush chicken with
remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon
salt and remaining 1/8 teaspoon pepper.
3. Place chicken on gas grill over medium-high heat or on charcoal
grill 4 to 6 inches from medium-high coals; cover grill. Grill
10 minutes or until no longer pink in center, turning once.
Remove toothpicks; garnish with tarragon sprigs.
4 servings
PER SERVING:
255 Calories, 13g Total Fat (3.5g Saturated Fat), 30g Protein,
4g Carbs, 80mg Cholesterol, 465mg Sodium, 1g Fiber