Shelly's Recipe

MUSHROOM-GORGONZOLA-STUFFED CHICKEN BREASTS

Category: Poultry I

2 tbsp olive oil, divided
2 cups chopped shiitake, button and/or cremini mushrooms (about 8 oz.)
1/4 cup chopped shallots
2 tbsp chopped fresh tarragon
1 tbsp dry vermouth, Madeira or brandy, if desired
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, divided
1/4 cup (1 oz.) crumbled Gorgonzola or other blue cheese
4 boneless skinless chicken breast halves
Tarragon sprigs for garnish

Heat 1 tbsp of the oil in large skillet over medium heat until hot. Add mushrooms and shallots; cook over medium heat 6 to 8 minutes, stirring frequently, or until mushrooms are tender and most of the liquid has evaporated. Stir in chopped tarragon, vermouth, 1/4 tsp of the salt and 1/8 tsp of the pepper; cook and stir 1 minute. Remove from heat; cool to room temperature. Stir in cheese. (Filling can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Heat grill. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to 1/2 inch. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Fill each breast evenly with mushroom mixture; secure openings with toothpicks or small metal skewers. Brush chicken with remaining 1 tbsp oil; sprinkle with remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inch from medium-high coals; cover grill. Grill 10 minutes or until no longer pink in center, turning once. Remove toothpicks; garnish with tarragon sprigs. Serves 4

TIP: Or try mozzarella and sun-dried tomatoes, provolone and olive tapenade, or Boursin and prosciutto.