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Cane River Pecan Company
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Chef Jennifer Hughes' Shiitake Mushroom Pecan Stuffed Chicken

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Makes 4 servings

Ingredients

  • 2 tbsp butter
  • 1/2 yellow onion, chopped
  • 4 oz shiitake mushrooms, chopped
  • 2 oz Manchego cheese, shredded (plus extra for garnish)
  • 1/4 cup heavy cream
  • 1 cup roasted natural pecans, chopped
  • 4 boneless, skinless chicken breasts
  • Extra virgin olive oil, as needed to coat
  • Salt and pepper, to taste

Directions:

    Chicken Prep

    1. Preheat oven to 450°F.
    2. Rub each chicken breast with olive oil and season with salt and pepper.
    3. Cut a pocket into the side of each chicken breast for stuffing.
    4. Bake for 15–20 minutes.

    Stuffing

    1. In a skillet over medium heat, melt butter and add onions. Cook until translucent, about 5 minutes.
    2. Add mushrooms and cook until browned, about 5 minutes more.
    3. Stir in Manchego cheese and cream. Bring to a simmer, then add pecans. Season with salt and remove from heat.

    Assemble

    1. Stuff each baked chicken breast with one-quarter of the mushroom-pecan mixture.
    2. Top with extra stuffing and a sprinkle of shredded Manchego.
    3. Place under the broiler for 2–3 minutes, until cheese is melted and golden.
    4. Remove from oven and serve immediately.

    Categories: Entrees, Jennifer Hughes, 45 Min.,

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