Chef Jennifer Hughes' Shiitake Mushroom Pecan Stuffed Chicken
Ingredients
- 2 tablespoon Butter
- 1/2 Yellow Onion, Chopped
- 4 ounce Shiitake Mushrooms, Chopped
- 2 ounce Manchego Cheese, Shredded (plus extra for garnish)
- 1/4 cup Heavy Cream
- 1 cup Natural Pecans, Roasted and Chopped
- 4 Chicken Breasts, Boneless and Skinless
- EVOO as Needed to Coat
- Salt and Pepper to Taste
Directions
CHICKEN PREP:
- Preheat your oven to 450° F.
- Rub each chicken breast with olive oil, and season with salt and pepper.
- Using a knife, slice an opening at the side of the chicken, creating a pocket for the stuffing.
- Bake for 15 to 20 minutes.
STUFFING:
- In a skillet set to medium heat, melt butter then add onions. Saute until onions start to turn translucent (about 5 minutes).
- Add in mushrooms and continue cooking until mushrooms are cooked through and just starting to brown (about 5 minutes).
- Stir in cheese and cream, bringing to a simmer. Add in pecans and season to taste with salt. Then remove from heat.
- Once chicken breasts are out of the oven, stuff each breast with a quarter of the mushroom pecan stuffing, piling some of the stuffing on top of chicken and topping with some shredded cheese.
- Place on the middle shelf in oven on broil to melt cheese (about 2 - 3 minutes).
- Remove from the oven and enjoy!
