Tuesday, 24 June 2014

Stuffed Chicken Duxelles

I love mushrooms!
Duxelles is a fancy term for minced mushrooms.
I took this opportunity to stuff the sauteed mushrooms under the chicken skin, breaded this dish, popped it in the oven for a lower in cal meal!
The results were fabulously crisp, juicy and tender meat.
So easy to prepare and elegant enough for guests.
You'll need:
4 chicken breasts, deboned, skin on
2 cups finely chopped cremini mushrooms
1 chopped onion
1 1/2 cup bread crumbs
1 tsp thyme
1 tsp salt and pepper
2 beaten eggs + 1 tbsp water
olive oil
Saute onion, 1/2 tsp each salt & pepper, thyme, 2 tbsp oil and mushrooms for 5-8 min until golden and all moisture is evaporated.
Set aside to cool to room temp.
Whisk eggs with water. Set aside.
Loosen the skin of the chicken with your fingers.
Stuff 1/4 of the mushroom mixture under the skin.
Close the flap over.
 Place all chicken in the egg mixture and turn gently to coat.

 Place in bread mixture and turn to coat.
Pressing to adhere firmly.

 Place each piece on a greased parchment lined baking sheet.
Bake at 375F for approx 40 minutes until juices run clear.
Enjoy with love! 

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