INGREDIENTS
6 10-oz. chicken breasts,
skin on
1 tbsp. butter
1 tsp. garlic, chopped
1 tsp. shallots
1 lb. portobello mushrooms,
chopped
Salt and pepper, as needed
2 oz. Marsala wine
1⁄4 cup bread crumbs, toasted
1 cup fontina cheese,
shredded
12 sage leaves
Soft Gorgonzola polenta, if
desired
Sage leaves, for garnish
Roasted Garlic-Sage sauce, if
desired
4 roasted walnuts
With a mallet, pound until
you get a 1⁄8-in thickness, of chicken.
In a medium saucepan, melt butter, add garlic and shallots and brown
lightly.
Add the mushrooms, season
with salt and pepper, and cook until tender, about 7-9 min.
Add the wine and cook 2 min.
Put in a bowl and let it cool.
In a large bowl , combine the
bread crumbs and the cheese and combine thoroughly. Put chicken skin down and
season with salt and pepper.
Place 2 sage leaves on
chicken breast, then put 3 ounces. stuffing on sage leaves. Roll tightly and
put the chicken breasts on a thinly greased baking sheet with the seam side
down. Bake for 12-15 min.
Split the roulade in half on
the bias to serve. Mount part of the table of Gorgonzola polenta. Nap Roasted
Garlic-Sage sauce on the edge of the polenta. Garnish with toasted walnuts.
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