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!

Nine Days’ Specials – Part 1

Considering we do not eat meat during the Nine Day (which started last evening and runs through the 20th, the day of Tisha B’Av  – 9th of Av, when the Romans burned down the Second Temple. It continued smoldering until noon the next day.) meat restaurants either close down during this period or readjust to a special menu.

Though at very opposite ends of the price spectrum, these two restaurants – among others – offer special menus for the Nine Days. While one is a high end eatery, outstanding in its delicious and very imaginative gourmet dishes, Mike’s Bistro, the other is a more down to earth establishment with superb sushi, great appetizers and tasty, wholesome, fish dishes 18 Restaurant, very moderately priced.

Mike’s Bistro: Nine Days’ Menu

Cold Appetizers

• Baby Spinach Salad red wine vinaigrette, boiled egg, tomatoes, red onions, chives
• Garden Vegetable Salad tomatoes, carrots, cucumbers, peppers, avocado, snow pea shoots, parsley & lemon vinaigrette
• Portobello Mushroom and Arugula Salad balsamic reduction, red onions, enoki mushroom, crushed croutons, caesars style mushroom dressing
• Fresh Legume Salad mixed legumes, marinated tomato, sprouts, white wine vinaigrette
• *Roasted & Marinated Beet Salad candied walnuts, fresh citrus segments, orange beet vinaigrette, shaved endive, haricot vert

Roasted and Marinated Beet Salad

Hot Appetizers

• Hand Shucked Corn Chowder cajun mirepoix, diced fish, chili oil, fresh herbs
• Chipotle Spiced Bean Soup black rice, avocado, crispy corn tortilla, cilantro
• *Porcini & Wild Mushroom Consomme acini di pepe, shitake mushrooms, sliced portobello, fresh herbs
• Braised Royal Trumpet Mushrooms english pea puree, white asparagus, marinated tomato, mushroom glace, fresh herbs
• Fresh Cod Fritters frisee, house-made remoulade sauce

Main Courses

• Wild Striped Bass acini di pepe, fresh summer succotash, smoked vidalia onion vinaigrette
• Mushroom Scented Rice Noodles edamame, sprouts, carrot puree, exotic mushrooms, toasted sunflower seeds
• *Handmade Gnocchi “Ala Vodka” smoked salmon, fresh peas, fresh herbs
• Chinese Style Steamed Market Fish pan charred napa cabbage,  ginger, scallions, garlic, sesame oil
• Summer Squash Cannelloni spicy marinara sauce, breaded zucchini, fresh mint, extra virgin olive oil
• Grilled Hawaiian “Walu” Fish marinated artichokes, peppers, beans, capers, lemon vinaigrette, olive tapenade

*denotes signature item

18 restaurant: Nine Days’ Menu

Sushi

Eighteen Fresh Crisp Salads

• Eighteen Salad cucumbers, carrots, avocado, cherry tomatoes on top of mesclun, romaine lettuce
• Salad Nicoise white tuna salad, capers, olives, avocado, egg, cherry tomatoes on top of mesclun, romaine lettuce
• Grilled Fresh Salmon Salad grilled salmon steak on top of mesclun, romaine lettuce with assorted vegetables
• Tuna Salad Platter

All salads come dressed with a choice of balsamic vinaigrette, red wine vinaigrette, Thousand Island dressing or dill dressing

• Eighteen Tricolor Pasta Primavera
  

Eighteen Fresh Fish Selection

• Fish N Chips
• Pan Fried Filet of Sole
• Broiled Filet of Sole
• Salmon
• Chilean Sea Bass

All fish served with grilled vegetables and choice of French Fries, mashed potatoes or basmati rice

Eighteen Tasty Side Dishes

• Grilled Vegetables
• Mashed Potatoes
• Basmati Rice
• Homemade French Fries
• Potato Salad
• Coleslaw
• Sweet Red Pepper

Just because we can’t eat meat doesn’t we can’t eat well!

CS