Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Yield: Serves 4 to 6
Ingredients: 4 , boneless, skinless chicken breasts (8 ounces each) (see note); 3 tablespoons, vegetable oil; 10 ounces, white mushrooms, trimmed, wiped clean, and sliced thin; 1 , small leek, white part halved lengthwise, washed, and chopped (about 1 cup); 2 , medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 teaspoon, chopped fresh thyme leaves; 1 tablespoon, juice from 1 lemon; 1/2 cup, dry white wine; 1 tablespoon, chopped fresh parsley leaves; , Salt and ground black pepper; 1 cup, low-sodium chicken broth; 1 teaspoon, Dijon mustard; 2 tablespoons, unsalted butter

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Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

SERVES4 to 6

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

For a chicken breast ballotine recipe without the fuss, we started with a boneless chicken breast, eliminating the need to bone a whole chicken. Trimming away and pureeing some of the meat with mushrooms and leeks gave us the firm, savory f...

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