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WILD MUSHROOM STUFFED CHICKEN BREAST ROULADES

COLLABO ROULADE CHAMPIGNONS

In collaboration with
Hubert Cormier, Nutritionniste

Breasts Grills Oven
4-6 Portions
25 min Prepping
30 min Cooking
Recipe Easy

Ingredients

4 Exceldor chicken breasts

STUFFING

  • One packet dehydrated wild mushrooms (forest mix)
  • 1 cup (250 ml) water
  • 1 cup (250 ml) light ricotta cheese
  • 1/4 cup (60 ml) grated Parmesan
  • 2 cloves garlic, chopped
  • 1 tsp. (5 ml) dried thyme
  • Salt and pepper to taste

SAUCE

  • 1 French shallot, chopped
  • 1 tbsp. (15 ml) butter
  • 1 tbsp. (15 ml) all-purpose flour
  • 1/4 cup (60 ml) white wine
  • Water for soaking mushrooms
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Rinse dehydrated mushrooms well.
  2. Soak mushrooms in water for at least 15 minutes to rehydrate.
  3. Preheat oven to 400°F (200°C).
  4. Line a baking sheet with parchment paper.
  5. Drain mushrooms and reserve soaking water.
  6. Chop rehydrated mushrooms.
  7. In a bowl, combine mushrooms, ricotta cheese, Parmesan cheese, thyme, and garlic, then season with pepper.
  8. Halve chicken breasts.
  9. Cover halved breasts with plastic wrap and pound with a rolling pin to flatten.
  10. Place about ¼ cup (60 ml) of stuffing in the center of each breast.
  11. Roll up and tie breasts with butcher’s string.
  12. Place roulades on parchment paper.
  13. Bake for 30 to 45 minutes, depending on breast size.
  14. Meanwhile, melt butter in a saucepan.
  15. Sweat chopped shallot in butter.
  16. Add flour and stir for about 30 seconds.
  17. Deglaze with white wine.
  18. Using a sieve, strain the mushroom soaking water and add to shallots.
  19. Bring to a boil and simmer for a few minutes.
  20. Season with salt and pepper.