Ukrainian Mushroom-Stuffed Chicken Breasts

By The Canadian Living Test Kitchen

27 people added this to their Recipe Box

Ukrainian Mushroom-Stuffed Chicken Breasts

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	369369 cal
pro	37 g37g pro
total fat	20 g20g total fat
sat. fat	9 g9g sat. fat
carb	8 g8g carb
fibre	00 fibre
chol	182 mg182mg chol
sodium	382 mg382mg sodium
% RDI:	-
calcium	44 calcium
iron	1515 iron
vit A	1616 vit A
vit C	77 vit C
folate	88 folate

Elwira Slavutych is known throughout Edmonton's Ukrainian community as a fine cook. One of her acclaimed poultry recipes is a whole chicken stuffed with rice and mushrooms, then baked in cream and butter. Keeping all the good, rich Ukrainian flavours, we're substituting breasts.

Serve with: Sliced beets and garlic pickles drizzled with oil

Ingredients

1 oz dried porcini mushrooms 1 1oz ozdried porcini mushroomdried porcini mushrooms
3 tbsp butter 3 3tbsp tbspbutter
2 tbsp minced shallots 2 2tbsp tbspminced shallotshallots or onions
1/4 cup long grain rice 1/4 1/4cup cuplong grain rice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
6 large chicken breasts 6 6large chicken breastchicken breasts
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream

Preparation

In small bowl, soak mushrooms in 1 cup (250 mL) warm water until softened, about 30 minutes. Drain, reserving liquid; slice mushrooms finely and set aside.

In small saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook shallots for 1 minute. Stir in mushrooms; cook until fragrant, about 2 minutes.

Stir in rice. Add 3/4 cup (175 mL) of the reserved soaking liquid and half each of the salt and pepper; bring to boil. Reduce heat to low; cover and cook until rice is tender and liquid is absorbed, 15 to 20 minutes. Transfer to bowl and let cool. Stir in egg and 1/4 cup (50 mL) of the parsley.

Bone chicken by starting at breastbone and cutting between meat and bone (reserve bones for stock). With knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread rice mixture over 1 side of each breast. Fold over and secure with toothpicks.

Place chicken, skin side up, in greased roasting pan; sprinkle with remaining salt and pepper. Melt remaining butter; brush over chicken. Bake in 375°F (190°C) oven, basting once, for 40 minutes. Broil for 3 minutes or until skin is golden. Remove chicken to warmed platter.

Place pan over medium heat. Stir in any remaining mushroom soaking liquid and cream; bring to boil and boil, stirring constantly, until thick enough to coat back of spoon, about 3 minutes. Stir in remaining parsley. Spoon over chicken.

Source : Canadian Living Magazine: May 2002