For the Chicken:
- 6 skinless, boneless chicken breasts (10 ounces each)
- 10 ounces cremini mushrooms
- 2 tablespoons unsalted butter Kosher salt and freshly cracked pepper
- 6 ounces goat cheese, softened
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh parsley, for garnish
For the Sauce:
- 1 1/2 cups dried shiitake mushrooms
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 tablespoon cold unsalted butter
- Kosher salt and freshly cracked pepper
Prepare the chicken: Lay the chicken breasts on a piece of plastic wrap; place another piece on top and pound with a mallet or rolling pin until each breast is about 1/2 inch thick. Set aside.
Stem the cremini mushrooms and put the caps and stems in a food processor; pulse until finely chopped. Melt the butter in a medium-size saute pan over medium-high heat and add the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 minutes. This is called duxelles. Season with salt and pepper. Set aside.
Coat each chicken breast with 2 tablespoons goat cheese and top with 1/4 cup duxelles. Roll up each breast burrito-style: Begin from the bottom, roll into the middle and tuck in the sides as you finish. Tie each roll with 3 pieces of kitchen twine, securing the ends and then wrapping in the middle. Season with salt and pepper.
Make the sauce: Place the shiitakes in a mixing bowl and add 2 cups boiling water. Allow the mushrooms to soak for 15 to 20 minutes, until the liquid gives off a rich, earthy fragrance. Strain, reserving the liquid. Thinly slice the mushrooms and put aside. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half, about 10 minutes. Add the wine and stock and reduce by half again, 3 to 5 minutes. Add the sliced shiitakes. Remove the pan from the heat and add the butter, swirling the pan until it's incorporated and the sauce is glossy. Season with salt and pepper.
Meanwhile, cook the chicken: Heat 3 tablespoons olive oil in a large saute pan over medium-high heat. Sear the chicken roll-ups on all sides, cooking in 2 batches, until they are cooked through and golden brown, 12 to 15 minutes. Allow the rolls to sit 5 minutes before removing the twine and slicing each one into 4 to 5 pieces. Top with the remaining duxelles and garnish with the parsley. Serve with the sauce.
Photograph by Yunhee Kim
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.