Tuesday, 27 July 2010

Chicken Stuffed with Pesto Mushrooms

This recipe is one that I pulled together after watching a couple of cooking shows...
1 large diced onion
2 cloves garlic diced
2 cups of chopped celery
4 cups sliced mushrooms
2 chicken breasts
3 slices bacon (optional)
2 tbsp pesto

Heat a non-stick skillet to medium high. Spray with cooking spray, or put add a tsp of cooking oil.

Toss in all of the vegetables (first four ingredients) and let them begin to cook. Vegetables will sweat, so just let them cook in their own juices. You want them to get nice and brown. Resist the urge to stir them for at least a few minutes!
Once they are starting to really sizzle, you can stir them and get them nice and brown on the other side. Once browned, add pesto sauce and continue to cook until the juices they have released have evaporated.

In the meantime take each chicken breast, place it between saran wrap and pound with a mallet until a quarter of an inch thick or less. Take the top layer of saran off of the chicken. Spoon a thin layer of the mushroom mixture on to the chicken. Roll the chicken around the mushroom stuffing. Take a half slice of bacon and wrap around the top of each roll. I made a special roll for me, withoug bacon. In the end they were all moist, so the bacon isn't that necessary.  If you do use bacon, you will need to drain this, after it is cooked, before serving.

Spoon the rest of the mushroom mixture over the chicken and place into the oven at 350 degrees for 1/2 to 3/4 hour.

Another time I might chop up the filling, so it is easier to put in the chicken. This worked, though, and it allowed for some left over filling to place on top of the chicken while it baked.

Serve up sliced and hot. It was yummy.You'll notice that this recipe doesn't have any sauce, that's one more thing I'm trying to stay away from.

This is my husband's plate. You might notice the avocado, cucumber and tomato salad from last post. Baked sweet potatoes with a bit of garlic on them rounded out our meal. The sweet potatoes were cooked in the same way I posted about asparagus a couple of posts ago, except that I used oven roasted garlic.

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