Mushroom Stuffed Chicken Breasts

On a recent visit to Irene Saiger’s Bamitbach blog, I came across an easy to make but delicious sounding recipe. While she did not list exact quantities, here’s the version I made:

Photo from: http://bamitbach.wordpress.com

(adapted)

Directions

• 4 boneless chicken breasts cut in half and weighing about 6 ounces each.
• 1 egg
• 1 1/2 cup bread crumbs
• 1/ tsp salt
• 1/4 tsp black pepper
• 12 shitake mushrooms
• 2 cloves garlic
• 1 1/2 tbs parsley
• 3-4 tbs olive Oil
  

Directions

1. Slice shiitake mushrooms and sauté in olive oil along with minced garlic and chopped parsley.
2. Add salt and pepper to taste and cook till mushrooms are tender.
3. Remove from heat.  Fill each flattened chicken breast with some of the mixture and roll up.
4. Dip in beaten egg and then seasoned bread crumbs.
5. Return to hot frying pan to which you have added some extra olive oil. Fry till golden on both sides.
6. Place frying pan in a 350 degree oven for about 20 minutes till chicken is cooked through.
7. Slice on the diagonal and serve..

I made it last evening, motzey Shabbos, since I had some friends over; we all thought it was very good. Thank you Irene for this delectable recipe!!!

For side dishes I made some mashed potato with margarine, minced garlic, basil (for a great aroma), and a dash of tarragon; the second side dish was a simple honey-dijon salad. We paired it with a Benyamina 2007 Chardonnay, a very nice combination. Thank you Irene, for this delectable recipe!!!

You’ll find more photos on Irene’s blog, giving quite a detailed visual description.

Enjoy, gentle reader, enjoy!