Mediterranean Filled Chicken Breast with Mushroom-Balsamic-Reduction

Our weekend special

Hi foodies! Thanks for checking out this recipe.

I wanted to make a chicken dish today but one with a fun twist to it. So I came up with this Mediterranean inspired pasta and chicken dish.

Michael enjoyed having it for dinner today. And I wished I had prepared more of that lovely little sauce.
This chicken breast can also prepared a little ahead of time if you are hosting guests and the dish is assembled quite quickly as well.

Off we go!

Today we will cook 3 servings (or 5 as a starter):

2 medium to large chicken breasts
100g mozzarella cheese, in fine slices
2-3 tsp red pesto
3-4 slices of Serrano ham

2-3 shallots, finely diced
1 tsp of butter
1 tsp olive oil
3 tbl spoons aged red balsamic vinegar
5-10 pieces of dried mushrooms, soaked in cold water (save the water in which you soaked the mushrooms. it has great flavors!!)
1/4 cup of milk

3 small to medium sized servings of pasta

How to prep the chicken breast

Preheatyour oven to 350-375°F

Take your chicken breasts and cut into a “butterfly cut”. That will give you a large but thin piece of chicken that can be filled.

Now spread the pesto on your breasts and put the mozzarella on the meat. You can add some salt and pepper if you like and roll up the meat.

I prefer roasting the chicken on the stove before putting them into the oven. I have been using some olive oil in a pan that is also suitable for high temps so that I don’t have to switch the chicken to a different pan when putting them into the oven. I start roasting the chicken with the “meat seal” faceing downwards. Doing so the heat will seal up the meat and the rolled up chicken breast will not come apart.

Then put the chicken into the preheated oven. Cover the chicken breasts with the Italian Serranao ham at a remaining cooking time of 10-5 minutes.

Depending on the size of the chicken breast it needs to roast in the oven for 25-35 min.

Making a delish sauce

Take a medium sized sauce pan and heat up the butter and olive oil. Then braise the shallots for a few minutes. Add the vinegar and let it simmer for a few minutes. Then you can add some of the “mushroom water” and the milk. The sauce will reduce to a thicker texture. You can add the mushrooms close before serving time and season with sea salt and pepper.

Your favorite pasta will go great with the filled chicken and the yummy sweet shallot reduction.

How do you like it! Looking forward to your comment below!

3 comments to Mediterranean Filled Chicken Breast with Mushroom-Balsamic-Reduction

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