STUFFED CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE...

This meal needs some overnight prepping, unless of course you're not big on brining your chicken. I read up about brining and found everything to be true. Especially in recipes that you have to sear then oven roat or grill your meat, you meat could end up really dry especially if you over cook it. Brining infuses moisture as well as flavour and leaves you meat moist. 

Everything else is pretty straight forward...even though it may seem to have a lot of ingredients, just stick with me.

6 Boneless Chicken Breasts

1 Cup Cream Cheese

1 Cup Chopped Spinach

1 Cup Chopped Button Mushrooms

1 Can Cream of Chicken Soup. (Yes, you can totally re-purpose these.)

2 Eggs

2 Cups of Flour

1 Teaspoon Corriander

1/2 Cup White Wine

1/4 Cup Vegetable Oil

1 Tablespoon Sugar

1 Teaspoon Thyme

Salt & Pepper

3 Bay Leaves

1 Tablespoon Ground Peppercorns

Garlic and Ginger

1 Onion

Toothpicks

Lay your chicken breast on a flat surface ad get a sharp knife to butterfly it with.

Placing one palm on top of the breast, slit the side in the middle so you have two (almost) equal halves and open up. Cut one side too thin and you will have your stuffing bursting out. make sure not to cut it all the way through.

Do this to all 6 breasts.

In a big bowl add a teaspoon of salt, sugar, peppercorns, bay leaves and coriander and cover with 3 cups of boiling water. Stir it properly and allow the water to stand until it has cooled down completely.

Stir again thoroughly then add the chicken breasts. Cover with cling film and pop into the fridge for 8 - 24hours.

Day 2 of cooking, mix cream cheese, spinach, half your mushrooms, salt and pepper in a bowl and set aside.

Break eggs into a bowl and whisk.

Pour flour into another bowl, season with salt, pepper, garlic and ginger and set aside.

Place another tray at the end to end this assembly line.

Bring out chicken breasts from brine and pat dry with paper towel. DO NOT RINSE.

Scoop in some of your cream cheese mix. Don't over stuff or you will be unable to seal it.

After scooping paste in, use a couple of toothpicks to "stitch" the chicken shut.

Take each piece of chicken through the assembly line. Start with dunking chicken in eggs, then dust in flour, then place on a tray for about 10 minutes so the flours sets on the breast.

Turn on your  oven.

Pour about a little oil, just to glaze the cover of the pan, into a frying pan/skillet and place a few breasts at a time for about 3 minutes on each side. Do not over crowd your pan.

Transfer chicken breasts to an oiled oven tray and pop in a medium oven for 10 - 12 minutes on each side.

In the same pan, add another tablespoon of oil and when it heats up, your onions.

Allow onions to sweat down then add mushrooms.

Season with thyme, salt, pepper, garlic and ginger.

Cook down on medium heat for another 3 minutes.

Pour in wine and stir to de-glaze pan and add cream of chicken sauce.

Turn down heat to lowest and allow to reduce until the sauce thickens up.

Don't forget to allow chicken to rest for about 5 minutes before cutting into it when you get it out of the oven.

Serve with basmati rice.

DIG IN!