Marvelous Mushroom Stuffed Chicken Breast

I prefer dark meat chicken but buying only the bottoms raises the price of our weekly food bill. Getting a whole chicken is far more economical.

When we first got to Israel a patient neighbor showed me how to cut up a whole chicken, removing the bone from the breasts (back and bones make great soup) and cutting the legs into thighs and drumsticks.

But what to do with those chicken breasts?

They’re great for stuffing and cooking on the stove top in a delicious broth. It adds moisture and oh such delicious flavor!

This dish is great served hot or cold. Perfect for a warm summer day!

Ingredients

Directions:

Click to listen to us discuss this recipe on Episode 2 of our Podcast

1. Cut the chicken breast in half down the middle then slice each piece lengthwise but not all the way through, to give you 2 flat pieces.
2. Rub the chicken with 1 tablespoon of GGOO. Sprinkle with 1 teaspoon of chicken soup mix, the paprika, garlic powder and pepper. Set aside.
3. In a frying pan (with a lid) put in 1 tablespoon of GGOO. When it’s hot. add the sliced onion, drained mushrooms and garlic and fry on a medium heat until softened, about 10 minutes. Set aside to cool slightly then remove with a slotted spoon and place mushroom onion mix in the center of each chicken breast. Roll the breasts around the stuffing and secure with a toothpick.
4. In the same frying pan add a tablespoon of GGOO and when heated stir in soup mix, mushroom water and red wine. Bring to a boil, then gently place the stuffed breasts into the liquid. Lower to a small flame (low heat) and cover, gently simmering for about 40 minutes until breasts are cooked through.
5. Place on a platter and spoon broth over the breasts or if serving cold the next day, place breasts and broth together in a container and keep refrigerated.

Enjoy!