Fennel & Mushroom Stuffed Chicken Breast

4-5 (1 – 1 ½ lb each) breasts of chicken

For stuffing; Ingredients:
2 Tbsp. olive oil
3 shallots, minced
1 lb. mushrooms
2  fennel bulb, sliced
3/4 cup ricotta cheese
1 ½  tsp. sea salt
1/4 tsp. pepper

1 /4 cup chopped fresh herbs

Directions:  Heat the olive oil in a large skillet over medium-high heat. Add the fennel & shallot & cook about 5 minutes. Add the mushrooms, increase the heat to high & cook until tender, about 10 minutes.

Transfer to a cutting board using a slotted spoon and chop fine, add the ricotta, herbs, salt & pepper. Let cool.

Cut a pocket in the chicken and fill with stuffing. Heat frying pan add some oil and butter, season breasts with salt & pepper, brown chicken on both sides & finish cooking skin side down in a preheated  350 degree oven.

Recipe Extras!

This stuffing recipe is great as a ravioli filling

Like chevre? Trying substituting a local chevre cheese instead of the ricotta

Add some chopped sun dried tomatoes or black olives for a great twist on the recipe

IMG_2479

This is the filling when you add the mushrooms. The next photo will give you an idea of how much to cook the filling

 

IMG_2481

As you can see we cook till all the juice from the mushroom has evaporated. If the filling is too “juicy” it will create a stuffing that is too “loose”.

 

IMG_2482

Filling on the cutting board ready to chop. Don’t go to fine, it’s nice for guests to be able to identify what the ingredients are!