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Chef's tip
A recipe from Hubert Cormier Nutritionist
Wild Mushroom Stuffed Chicken Breast Roulades
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4-6 servings
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Difficulty: Easy
Ingredients
Directions
- Rinse dehydrated mushrooms well.
- Soak mushrooms in water for at least 15 minutes to rehydrate.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Drain mushrooms and reserve soaking water.
- Chop rehydrated mushrooms.
- In a bowl, combine mushrooms, ricotta cheese, Parmesan cheese, thyme, and garlic, then season with pepper.
- Halve chicken breasts.
- Cover halved breasts with plastic wrap and pound with a rolling pin to flatten.
- Place about ¼ cup (60 ml) of stuffing in the center of each breast.
- Roll up and tie breasts with butcher’s string.
- Place roulades on parchment paper.
- Bake for 30 to 45 minutes, depending on breast size.
- Meanwhile, melt butter in a saucepan.
- Sweat chopped shallot in butter.
- Add flour and stir for about 30 seconds.
- Deglaze with white wine.
- Using a sieve, strain the mushroom soaking water and add to shallots.
- Bring to a boil and simmer for a few minutes.
- Season with salt and pepper.
Chef's tip
Serve on a bed of egg noodles, garlic, and fresh parsley with a salad of green vegetables.
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