Stuffed Chicken Breast
1 c, Riesling wine or mirin
Stuffing
3 baby Bella mushrooms, chopped
2 prunes, chopped
1 shallot, minced
1 c panko
1 egg, yolk
2 tbsp olive oil
2 tbsp mushroom powder (dry porcini blended)
Salt + pepper
Mix all the ingredients of the stuffing together.
Pound chicken between two pieces of Saran Wrap, until about 1 cm in uniform thickness.
Season the chicken breast with salt and pepper on both sides. Place the stuffing at the edge of the chicken breast. Roll tightly to encase the stuffing.
In a ovenproof pan heat about 2 tablespoons of olive oil. Place the chicken breast seam side down onto the pan. Panfry just barely to give the chicken breast some color. Add the wine to the pan carefully. Transfer to a preheated 450° oven for 20-25 minutes. Baste with pan sauce about every five minutes.
To serve, cut into 2 cm sections and finish with some pan sauce on top. I served with colorful couscous.
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