Main Course- Shiitake and Spinach Stuffed Chicken for 6
Ingredients:
10 Thin/crisp whole-grain crackers such as Kavli (I like the basil seasoned)
1 cup walnuts
Olive oil for sautéing
6 cloves garlic, minced
2 shallots, finely chopped
3 cups Shiitake mushroom caps, chopped
½ cup dried cherries or dried cranberries
1 Tbls. Fresh Thyme
1 Tbls. White wine
3 boneless skinless chicken breast halves, butterflied and pounded
Half a bag washed Spinach
Coarse Salt and freshly ground pepper
Kitchen Twine
Lets Cook:
Preheat oven to 375
For the homemade crumbs, toss walnuts and all crackers in a food processor until finely ground. Set aside
To butterfly chicken breast, firmly hold with one hand while slicing the breast into two thinner pieces and tenderize by gently pounding to flatten breasts.
Cover bottom of med. Sauté pan and cook garlic and shallots until soft. Add mushrooms and thyme and cook until mushrooms are slightly golden, (about 4 minutes). Add spinach, dried cherries (or cranberries) and wine to pan. Cook until spinach is just wilted, about 1 minute.
Pat both sides of chicken breast with coarse salt and pepper, then Scoop about 3-4 Tablespoons of mushroom/spinach mixture onto middle of chicken breast. Roll up and secure with kitchen twine. Repeat with remaining chicken and stuffing.
Coat rolled up breasts with homemade walnut/cracker crumbs and place on cookie sheet.
Bake until golden brown about 25-30 minutes. Untie and slice. Enjoy!
Notes: