Wall Street is in the toilet. Since I work in financial services I’m slightly worried about the long-term health of my career. In tough times we are supposed to cut back and give up on some of life’s luxuries. As I’m sure you have all guessed, food is my favorite thing, and I don’t plan to give up on the finer parts of eating anytime soon. Luckily I don’t need to pay a fortune for exotic wild mushrooms because my dad forages for them in the woods. Two years ago he actually found 80 pounds of Chanterelles. This season wasn’t as fruitful, but I still got a good 3 pounds out of his horde.
Chicken Stuffed with Chanterelles and Goat Cheese
2 tablespoon olive oil
½ medium onion, chopped
1 clove of garlic, minced
1 pound chanterelles, chopped
2 teaspoons dried thyme
1 tablespoon cognac or bourbon
salt and pepper
1 pound boneless chicken breast
4 oz goat cheese
Heat 1 tablespoon olive oil in a large skillet on medium high heat. Sautee the onions and garlic until soft. Add the mushrooms, thyme and salt and pepper and sauté until caramelized. Add the cognac and cook until evaporated. Set the mushrooms aside.
Preheat the oven to 350 degrees.
Pound the chicken breast until thin. Season them with salt and pepper on both sides and spread them with goat cheese. Divide the mushrooms between each breast and roll them up. Secure them with a toothpick.
Wipe out the pan and heat the remaining oil over medium high heat. Add the chicken back into the pan and brown on one side. After 5 minutes, and one side is brown, carefully flip the chicken breasts.
Slide the pan in the oven and cook in the oven for 20 minutes or until done.