A bit more complex than some slap-together kinds of dinners. The mushrooms need to be cleaned, chopped, cooked, then mixed with Gorgonzola cheese, shallots, wine. Most of it goes in the pocket in the chicken breast. If you have extra mushrooms they can be added in the simple pan sauce.
When I got down to it, I had forgotten to buy fresh basil, and it’s a fairly major ingredient in this recipe. I substituted fresh thyme instead, but it not only lost some of that unique flavor that basil brings to just about anything, but I also lost the beauty of tendrils of basil to garnish the top. So, if you make this, do as I tell you, not as I did! Buy basil!
The crimini mushrooms were cleaned and chopped, then cooked with garlic and shallot. Then some wine is added and reduced down before you add the cheese and some basil. The chicken breasts are carefully slit along the side to create a nice-enough pocket, the mushroom mixture is stuffed in there and you try to seal it back up. Carefully sauté the breasts in olive oil, just to brown them (all the cooking through happens in the oven), then they go onto a baking sheet and are roasted for about 12-15 minutes. Meanwhile, fix the rest of your dinner and make the sauce (wine, cream, red pepper flakes and more fresh basil). Serve quickly with the sauce spooned over the top. I had more mushrooms that I could fit inside the chicken breasts, so I added them to the sauce.
Dinner took me about an hour to make, start to finish. The chicken breasts I had were large, so I ended up cutting each breast in half. Thankfully the filling stayed put when I did that. The picture above is one breast and would make a really large serving for a hungry person. The recipe came from a cooking class with Phillis Carey last month. If you don’t like Gorgonzola, you can use goat cheese or Feta.
What’s good: the chicken is very moist and cooked through – pan browning, then baking them assures they’re cooked just enough, but not enough to dry them out. Love crimini mushrooms. And the sauce. Yum. Ideally I’d have served this with some kind of white carb like potatoes or rice, but we had roasted vegetables on the side instead. Mashed potatoes would have been lovely, especially if there was ample sauce to go on top of them.
What’s not: not a thing unless you don’t like making or eating a delicious mushroom cream sauce!
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Mushroom and Gorgonzola Stuffed Chicken Breasts with Creamy Basil Sauce
Recipe By: A Phillis Carey recipe, from a cooking class Jan. 2013
Serving Size: 4
CHICKEN:
4 pieces boneless skinless chicken breast halves
freshly ground black pepper to taste
1 tablespoon olive oil
1 clove garlic — minced
2 tablespoons shallots — minced
4 ounces mushrooms — crimini, coarsely chopped
1/4 cup vermouth — or other dry white wine
3 ounces Gorgonzola cheese — crumbled (or use goat cheese or Feta)
1 tablespoon fresh basil — minced
2 tablespoons olive oil — for browning chicken
CREAMY BASIL SAUCE:
1/4 cup vermouth — or dry white wine
1 cup heavy cream
1 pinch crushed red pepper flakes
1/2 cup fresh basil — chopped (with some for garnishing the top)
1. Preheat oven to 375° Trim chicken and cut a pocket in the thicker side/edge of each breast, by holding knife parallel to the breast and slicing to create about a 4-inch opening, Season the inside pocket with pepper.
2. FILLING: Heat 1 T. olive oil in a large skillet over medium heat. Add mushrooms and shallots and cook until tender. Add garlic during the last minute of cooking, and cook until the mushrooms are tender and most of the liquid has cooked away. Add wine and stir to scrape up any browned bits from the bottom of the pan. Pour mixture into a bowl.
3. To the mushrooms add crumbled gorgonzola and fresh basil. Stuff the chicken pockets with the mushroom mixture, pressing the outside edges together to seal (sort of). If time permits, you may refrigerate these for several hours before proceeding. If you have too much mushroom mixture, what’s remaining can be added to the sauce later.
4. Heat 2 T. oil in the skillet you used for the mushrooms and heat over a medium-high heat. Add chicken breasts and brown them 2-3 minutes per side until they’re nicely golden brown. Transfer the chicken to a baking sheet and place in the preheated oven for 12-15 minutes (depending on how big and thick they are), or until the chicken is cooked through.
5. SAUCE: Using the same skillet, add wine to the pan and cook, scraping up any browned bits from the bottom of the pan. Add the cream and red pepper flakes, then bring to a boil. Boil to reduce the sauce a little, until it’s thickened some (about 3 minutes). Stir in basil and season with salt and pepper, if needed. Serve chicken breasts on heated plates, pour and pour sauce over the top. Garnish with additional basil shreds.
Per Serving: 558 Calories; 41g Fat (69.3% calories from fat); 34g Protein; 7g Carbohydrate; 1g Dietary Fiber; 169mg Cholesterol; 406mg Sodium.

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