Chicken Breasts Stuffed With Mushrooms, Sausage And Leeks

Chicken Breasts Stuffed With Mushrooms, Sausage And Leeks
4-6 Servings

I love to pound and grind meat and poultry and then roll it up and tie it thereby changing the texture and style of the item.


You’ll Need:

4 boneless, skinless chicken breasts, well trimmed (8 oz. each)
10 oz. white mushrooms, trimmed and sliced thin
6 oz. of Italian sausage removed from the casing, lightly browned
1 leek, white part only, halved lengthwise, washed and chopped (about 1 cup)
2 medium garlic cloves, minced
½ teaspoon chopped fresh thyme leaves
1 tablespoon fresh juice lemon juice
½ cup dry white wine
1 Tlbs chopped fresh parsley leaves
salt and fresh ground pepper
1 cup chicken broth
1 tbs. Dijon Mustard
3 Tlbs vegetable oil
2 TLBS unsalted butter

Here’s What To Do:

Slice each whole breast length wise but not all the way through so it opens like a book to create 4 cutlets. Place each cutlet, one at a time in heavy-duty zipper lock bag and pound to ¼ inch thickness. Remove each cutlet from the bag to a cutting board and trim the long side edge of cutlet to form rectangles that measure about 8 x 5 inches. Reserve the trimmings.

Place the chicken trimmings and the partially cooked sausage into the bowel of the food processor and pulse four or five times to blend together, remove from processor to a clean bowl but do not clean the processor bowl.

Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook until all moisture has evaporated and mushrooms are golden brown, about 8-11 minutes. Add 1 tablespoon of the oil and the chopped leek; continue to cook, stirring frequently, until softened, 2-4 minutes. Add garlic and thyme, and cook stirring frequently, until fragrant, about 30 seconds. Add 1 ½ teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds.

Transfer the mixture to the bowl of food processor. Return the pan to the heat and add the wine to deglaze, scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry the skillet.

Pulse mushroom mixture in food processor until roughly chopped about 5 1-second pulses. Transfer the mushroom mixture to the bowl with pureed chicken and sausage. Add 1 ½ teaspoons parsley, ¾ teaspoon table salt, ½ teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 2 cups stuffing).

With the thinnest ends of the cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving ¾ inch border along short sides of cutlet and ¼ inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (about 12 inches long) beneath each breast and tie, trimming excess.

Season the bondage chicken with salt and pepper. Heat the remaining tablespoon of oil in a skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.

While the chicken rests, whisk the mustard into the cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to ½ cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1 1/2 teaspoons of parsley and 1 ½ teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over the chicken and serve.





What Goes With What Wines Selections

Sebastiani Sonoma Coast ’06 Pinot Noir (Pinot_Noir)

Woody the Wine Guy Picks

My wine picks are meant to be a guide as to the type and style of wine that best matches with this recipe. Chicago is a competitive market with a great selection so don’t be disappointed if you can’t find these wines in your local stores but be sure to ask your wine merchant for wines of a similar type and taste.

Sebastiani Sonoma Coast ’06 Pinot Noir

This wine has a beautiful medium to dark garnet color with dried cherry, strawberry compote, vanilla and mocha aromatics. The flavor is balanced between juicy, cherry like fruit and toasted oak. This Pinot has finesse and finishes with lively acidity, firm tannins and well-integrated oak. It is the most Burgundian Sonoma Coast Pinot Noir we have made to date, with excellent aging potential. R89 $13.79 “Good Value” Connoisseurs Guide to California Wine

The Gate Keeper Shiraz, ’05 South Australia (Shiraz_(Syrah))
The Gate Keeper Shiraz, ’05 South Australia

A bit young but not too heavy wine (Syrah) that is dark, ruby-colored with flavors of cassis, plum and cherry and a note of pepper. Ripe and flavorful, it has surprising depth and intensity. R89 $8.99

Chicken Breasts Stuffed With Mushrooms, Sausage And Leeks