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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.
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NY CHEF DR. DELICIOUS DAILY RECIPES
REFRESH THESE DAILY UPDATED NEW YORK CITY CHEF RECIPES PAGES TO RELOAD !
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Become a VIP member, get a free subscription to NYC's leading website - Readio!
Never miss a recipe from Doctor Delicious,
the NYC Chef.
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Mushroom Stuffed Chicken Breasts
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4 teaspoons olive oil
1/2 cup minced shallot
1 tablespoon minced garlic
12 ounces mushrooms, sliced
1/4 cup sliced scallions
1 tablespoon minced fresh parsley
2 slices rye bread
6 tablespoons defatted chicken stock
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 boneless skinless chicken breasts (5 oz. each)
1/2 cup low -fat yogurt
1 tablespoon cornstarch
Heat 3 teaspoons of the oil in a large non stick frying pan over medium high heat. Add the shallots and garlic. Sauté for 1 minute, stirring constantly. Add the mushrooms; sauté for 3 to 4 minutes, tossing frequently until crisp-tender. Transfer half of the mushrooms to a small bowl. Add half of the scallions and the parsley. Set aside. Lightly toast the bread and cut it into 1/4 inch cubes. Add to the mushrooms in the frying pan along with 2 tablespoons stock, remaining scallions, 1/2 teaspoon thyme and 1/4 teaspoon pepper. Mix well. Place the chicken between pieces of foil. Pound with the smooth side of the meat mallet until 1/8 inch to 1/4 inch thick. Remove the foil. Divide the bread mixture among the cutlets. Roll up the pieces to enclose the filling. Secure the bundles with toothpicks. Coat a 9 inch x 13 inch baking dish with non stick spray. Add the chicken, seam side down. Brush with the remaining oil. Sprinkle with the remaining thyme and pepper. Add the remaining stock to the pan. Cover the pan with foil. Bake at 425 degrees for 20 to 25 minutes, or until the chicken is cooked through. Discard the toothpicks. Pour the pan juices into a small saucepan. Whisk in the yogurt and cornstarch. Cook over low heat, stirring constantly, until the sauce just begins to thicken. Do not let it boil or the mixture will curdle. Remove from the heat and stir in the reserved mushroom mixture.
Serve the chicken. Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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