Chicken stuffed with porcini mushrooms and cream cheese

We were elbow deep in wall-paint this weekend. If it weren’t for our well-stocked fridge, we could have called for take-away. I washed away the paint from my fingers and got working on our Sunday lunch. I had some cream cheese leftover from when I made carrot cake, so I decided to put it to good use.  I made a porcini mushroom stuffing, and mixed in the cream cheese. I flattened out 2 pieces of chicken breasts, placed the stuffing in the middle, and rolled up the chicken breast.

Ingredients

  • 2 chicken breasts
  • 70g dried porcini mushrooms, soaked in hot water for 20 minutes and drained
  • 2 tbsp cream cheese
  • 1 tsp dried thyme
  • salt and pepper
  • 1 shallot, finely sliced
  • 1 clove of garlic, finely chopped
  • olive oil
  • a knob of butter
  • 50ml double cream
  • 3 tbsp Madeira wine

Method

  1. Place one piece of chicken on a chopping board, cover with cling film and flatten to about 1/2 inch thick using a rolling pin. Repeat with the other piece of chicken
  2. Season both sides of chicken with salt and pepper
  3. Heat 1 tbsp olive oil in a pan and saute the shallots and thyme for 1 minute, followed by the garlic for 20 seconds
  4. Add in the porcini mushrooms, 1 tbsp Madeira wine, season with salt and pepper and leave to cook for 1 minute
  5. Transfer the mushrooms into a bowl and leave to cool for 10 minutes before mixing in the cream cheese
  6. Place half the mushroom filling in the centre of each chicken breast, roll the chicken into a parcel and use toothpicks to secure the sides
  7. Heat butter in an oven-proof pan with 1 tbsp olive oil. Once hot, carefully transfer both chicken pieces into the oil
  8. Leave to cook for 3 minutes and keep basting the chicken with the cooking fat
  9. Turn the chicken over and leave to cook for 3 more minutes, and keep basting as this will flavour the chicken
  10. Pre-heat the oven to 200 degrees
  11. Transfer the pan into the oven and leave to cook for 5 to 7 minutes
  12. Remove chicken from the pan and leave to rest on a plate and cover with foil
  13. Remove all but 1 tbsp of the cooking fat from the pan
  14. Heat up the pan, add the cream and 2 tbsp Madeira wine and leave to simmer on low heat
  15. Transfer the chicken back into the pan for 2 minutes while the alcohol cooks out
  16. Cut the chicken into half and place on a bed of mash

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One thought on “Chicken stuffed with porcini mushrooms and cream cheese

  1. Pingback: Chicken with porcini mushrooms « Chronicles of a cookbookworm

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