Cranberry and goat cheese stuffed chicken breasts

Here is a recipe from a while back that I never got to post. As I have been out of cooking commission for a week now with a slipped disc in my back, I figured I would "back blog" get it??? Back blog?   ;)

I adapted this recipe from one found in Food Network Magazine, Sept. issue. I added dried cranberries to the filling and onions and garlic to the sauce.

For the chicken:
5 boneless, skinless chicken breasts
10oz crimini mushrooms
1 clove chopped garlic
1 tbs. Extra virgin olive oil (EVOO)
Kosher salt and freshly cracked black pepper (S and P)
6oz goat cheese, softened
2 tbs. EVOO
1/4 c. chopped Italian parsley
1/2 c dried cranberries

For the sauce:
11/2 c. shiitake mushrooms, stems removed, chopped
1/2 yellow onion, diced
1 tbsp. flour
1/4 c. white wine (Not cooking wine, a wine you would drink)
1/2 c. chicken stock
1/4 c. dried cranberries
1 tbs. cold unsalted butter
S and P

Directions:

1. Prepare the chicken: Lay the chicken breasts on a piece of plastic wrap, place another piece on top of chicken and pound it using a mallet, heavy pan, or rolling pin until the chicken is about 1/4in. thick.



  2. Clean and cut off any dry/tough spots on the crimini mushrooms. Chop finely or use a food processor to make the mushrooms finely chopped.
3. Saute the mushrooms and garlic in 1 tbsp. EVOO over med-high heat. Saute until the mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Let cool for 5 mins.

4. Combine the goat cheese, cooked mushrooms, cranberries, S and P.
 
 5. Put one fifth of the mixture on the end of each chicken breast. Roll up the chicken breasts burrito style and tie with butchers twine.Season the roll ups with S and P.

 
 6. Saute the chicken over med-high heat, turning every few minutes to ensure even cooking.Total cooking time is about 12-15 minutes. Let sit for 5 minutes before removing the twine and slicing.

7. While the chicken is cooking, make the sauce. Saute the shiitake mushrooms and onions until softened, about 7 minutes.

8. Add flour to the sauce and cook for 2 more minutes. De glaze the pan with the white wine while stirring constantly to avoid lumps. Add the chicken stock and dried cranberries and simmer for about 5 minutes at a low bubble until thickened. Add S and P to taste.

9. Slice the roll-ups into 4 to 5 pieces on an angle. Top with the mushroom cranberry sauce and enjoy! I served it with the gazpacho quinoa salad.

It was delicious and would be nice during the holidays or cool weather with mashed potatoes.

PS.-I forgot to add the parsley. I would have put half in the cheese mixture and half as a garnish.