Chicken Breast Stuffed with Shitake Mushrooms, Rice and Shallots
Last night when I got home, I offered to make Antonia dinner.
This is what came out :)
Chicken Breasts Stuffed with Shitake Mushrooms, Rice and Shallots with Potato Stacks.
Chicken Breasts
2 Chicken breasts, trimmed of fat and pat dry with paper towels
1 shallot
10 shitake mushrooms
1/2 c cooked rice
salt
pepper
olive oil
paprika
2 Yukon Gold potatoes
To make the stuffing, I ran the shallot and mushrooms through the food processor (my Christmas present from Antonia!) until minced. With no food processor, I would have just chopped very fine with a knife.
I combined the mushroom mixture with the rice and a teaspoon of olive oil to bind it together. Salt and pepper were added.
I cut slits in the chicken breasts from the thick side - I slid the knife in the fat end and then rotated my wrist to cut a slit while trying to keep the opening relatively small. I then stuffed the stuffing into the slit. The tops of the chicken were rubbed with olive oil and salt, pepper and paprika'd. These were placed in a baking dish with a little bit of olive oil down to prevent sticking.
Potato Stacks
I took the 2 potatoes and sliced them as thin as I could with a knife. If you have a mandolin, you could probably get away with 1 potato - I had a lot of screw-up slices.
I brushed some olive oil on a sheet pan and lay the potatoes down, olive-oiled the top and added salt and pepper.
Cooking! Yeah!
The chicken started in the oven at 425°F. 10 minutes went by and I added the potatoes in. For the next 5 minutes both continued to cook at the same temperature. With 5 minutes left (or after 5 more minutes, being out of a total 20), I turned the oven up to 475°F. 3 More minutes and the potatoes came out, basically because they were starting to burn. 2 more minutes and teh chicken came out.
I took the most crisp 2 potato slices and used them for the top and bottom, and filled in the stack with the rest.
The salad was spinach and almonds with a mango dressing, prepared by Antonia.
The chicken was cooked perfectly. The stuffing could have used more flavor - cheese (try Mahon - its a Spanish cheese), thyme, sage, rosemary - all of which we didn't have. This would have made it a lot tastier.
The potato stack were great, I liked them a lot. I would add rosemary to some of the potato slices, too, if I had had the chance.
There it is, last night's dinner. The wine is a Pinto Grigio/Chardonnay blend from Cline Cellars - very fruity and easy to drink.
This is what came out :)
Chicken Breasts Stuffed with Shitake Mushrooms, Rice and Shallots with Potato Stacks.
Chicken Breasts
2 Chicken breasts, trimmed of fat and pat dry with paper towels
1 shallot
10 shitake mushrooms
1/2 c cooked rice
salt
pepper
olive oil
paprika
2 Yukon Gold potatoes
To make the stuffing, I ran the shallot and mushrooms through the food processor (my Christmas present from Antonia!) until minced. With no food processor, I would have just chopped very fine with a knife.
I combined the mushroom mixture with the rice and a teaspoon of olive oil to bind it together. Salt and pepper were added.
I cut slits in the chicken breasts from the thick side - I slid the knife in the fat end and then rotated my wrist to cut a slit while trying to keep the opening relatively small. I then stuffed the stuffing into the slit. The tops of the chicken were rubbed with olive oil and salt, pepper and paprika'd. These were placed in a baking dish with a little bit of olive oil down to prevent sticking.
Potato Stacks
I took the 2 potatoes and sliced them as thin as I could with a knife. If you have a mandolin, you could probably get away with 1 potato - I had a lot of screw-up slices.
I brushed some olive oil on a sheet pan and lay the potatoes down, olive-oiled the top and added salt and pepper.
Cooking! Yeah!
The chicken started in the oven at 425°F. 10 minutes went by and I added the potatoes in. For the next 5 minutes both continued to cook at the same temperature. With 5 minutes left (or after 5 more minutes, being out of a total 20), I turned the oven up to 475°F. 3 More minutes and the potatoes came out, basically because they were starting to burn. 2 more minutes and teh chicken came out.
I took the most crisp 2 potato slices and used them for the top and bottom, and filled in the stack with the rest.
The salad was spinach and almonds with a mango dressing, prepared by Antonia.
The chicken was cooked perfectly. The stuffing could have used more flavor - cheese (try Mahon - its a Spanish cheese), thyme, sage, rosemary - all of which we didn't have. This would have made it a lot tastier.
The potato stack were great, I liked them a lot. I would add rosemary to some of the potato slices, too, if I had had the chance.
There it is, last night's dinner. The wine is a Pinto Grigio/Chardonnay blend from Cline Cellars - very fruity and easy to drink.
1 comment:
They were going to name the Shitake mushroom after me until I committed a political faux pas. True story.
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