- 2 ounces bacon fat
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 2 ounces minced yellow onion
- 4 ounces chanterelle mushrooms
- 1/2 cup white wine
- 4 ounces Gorgonzola blue cheese
- 1 tablespoon chopped basil
- 1/2 tablespoon chopped oregano
- Kosher salt, to taste
- Cracked black pepper, to taste
For the Pan-Roasted Chicken Breast:
- 2 (12-ounce) airline chicken breasts, each split into two, skin-on
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 8 ounces chanterelle mushroom and Gorgonzola mixture
- 2 ounces canola oil
This recipe pairs earthy chanterelle mushrooms with tangy Gorgonzola to create a rich stuffing for tender chicken breasts. Render the bacon fat in a pan, then add garlic, shallot, and yellow onion and saut until fragrant. Add the chanterelles and cook until golden, deglaze with white wine, then stir in the Gorgonzola until the mixture becomes creamy. Finish with chopped basil, oregano, kosher salt, and cracked black pepper to taste.
Season the chicken breasts evenly with kosher salt and cracked black pepper. Carefully slice pockets into each breast and fill them with the chanterelleGorgonzola stuffing. Heat canola oil in a skillet over medium-high heat and pan-roast the stuffed breasts, skin-side down first, until the skin is crispy and golden. Flip and continue cooking until the chicken is cooked through and the filling is hot and melty. Serve immediately for an elegant, comforting dish.
