Firehouse Stuffed Chicken

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Here's another entry from our recent recipe contest! This one comes to us from Hun, What's for Dinner?. It's a delicious take on stuffed chicken featuring feta and mushrooms. The instructions call for a sear-then-bake method that produces a most delicious result.

The gravy is nice too, rich and bold without using milk. The gravy is a veloute-based sauce that reminded me how I've been underutilzing this mother sauce.

I cut the recipe in half since there are only two of us. In doing that, I forgot to halve the measurements for wine, stock, and thyme. I'm so glad that I made it this way. It was delicious, and we ate it all!

Hun, What's for dinner, we give you huge props for such a yummy chicken dish. I'll admit I was skeptical about the thyme, but it WAS delicious against the backdrop of the chicken and veloute gravy.

Veloute is one of five "mother sauces" that every culinary student learns. It is stock thickened with roux and seasoned only with salt and pepper, in its most basic form. Veloute is a lovely foundation for sauces over meat, and a fab option for people who can't have dairy or want to go vegan (sub coconut oil or olive oil for butter and use vegetable stock).

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Firehouse Stuffed Chicken Recipe

Ingredients:

Chicken:

  • 4 to 6 Chicken Breasts, boned and skinned
  • Fresh Spinach, chopped
  • Feta Cheese
  • 1/4 cup Italian Bread Crumbs
  • 5 Tbsp Butter + 1 Tbsp Butter (divided)

Gravy:

  • 4 Tbsp Butter
  • 8-12 Fresh Mushrooms, thick sliced
  • 3 Tbsp Flour
  • 3 sprigs of Fresh Thyme, chopped
  • 1/2 cup Dry White Wine
  • 1 1/2 cup Chicken Broth
  • Salt & Pepper

Instructions:

  1. Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks.
  2. Roll chicken breasts in bread crumbs.In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
  3. Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
  4. While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes; until the begin to caramelize around the edges.
  5. Add thyme and flour blending until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
  6. To serve, pour gravy over chicken breasts.

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