Pan-roasted Chicken with Gorgonzola Chanterelles Recipe

Origin: Italy      Period: Traditional

Ingredients:

For the Mushrooms:
60g bacon fat
1 tbsp garlic, minced
60g onion, minced
120g large chanterelle mushrooms, diced
120ml white wine
120g Gorgonzola cheese (or use any creamy blue cheese)
1 tbsp basil, shredded
1/2 tbsp oregano, shredded
salt and freshly-ground black pepper, to taste

For the Chicken:
4 chicken breasts (about 180g each)
1 tsp sea salt
1 tsp cracked black pepper
60ml oil

Pan-roasted Chicken with Gorgonzola Chanterelles Preparation:

Method:

Heat the bacon fat in a medium frying pan and when melted use to fry the garlic, shallot and onion until soft and translucent (about 4 minutes). Add the mushrooms and continue frying until tender. Add the white wine and use to deglaze the pan. Take off the heat and set aside to cool.

Mix together the fried mushroom mix, cheese and herbs then season with the salt and black pepper and set aside for later use.

Butterfly the 4 chicken breasts. (Lay the breast flat and use a sharp knife to cut through the centre of the breast, parallel to the cutting surface. Cut almost all the way through, then open the breast and lay flat. Beat with a rolling fin or your fist until an uniform thickness.) Turn the breasts over and stuff with 60g of the chanterelle and gorgonzola mix then fold the breast over the mixture and tie with butcher's twine to make certain that it stays in one piece.

Season liberally with salt and freshly-cracked black pepper then add the oil to a large pan and lay the chicken in this, skin side down. Cook over high heat for about 1 minute then turn over and continue cooking for abut 30 seconds more. If the pan is oven-proof palace in the oven as it is. Otherwise transfer the entire contents of the pan to a roasting dish and place in an oven pre-heated to 170°C and roast for about 35 minutes, or until done. Serve immediately with Sauce Verte.

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