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