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.
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