Chicken with Sun-Dried Tomatoes and Shiitake Mushrooms

8 servings
  • Marinade:
  • 2 tablespoons freshly chopped basil
  • 4 tablespoons kosher for Passover dry white wine
  • 4 tablespoons kosher-for-Passover vegetable oil
  • 2 tablespoons diced shallots
  • Chicken:
  • 4 whole chicken breasts, boned
  • 1/3 cup kosher-for-Passover vegetable oil
  • 1/3 cup shallots, diced
  • 20 medium shiitake mushrooms, sliced (about 2 cups)
  • 16 sun-dried tomatoes, sliced
  • 1 tablespoon potato starch
  • Salt to taste
  • 2 cups chicken broth
  • 1 cup non-dairy creamer
  • To make the marinade, mix the basil, wine, oil and the shallots in a small bowl. Mash the chicken with a wooden pounder and place in marinade. Melt the oil in a frying pan. Add the shallots and the mushrooms, and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste. Remove from the heat.

  • Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled. Bake in a preheated, 400 degree F. oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.

  • To make the sauce, return the remaining half of the mushroom mixture to a saute pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough non-dairy creamer to make a sauce. If the sauce has too much liquid add a pinch of potato starch. Place the chicken on the plate, cover with the sauce, and serve.

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