Creamy Mushroom Stuffed Chicken with a Charred Radicchio Salad

By February 18, 2020 No Comments
DifficultyIntermediate

Although this dish takes a tad more prep and involves you using a mallet to thin out chicken and the skills to wrap it around some "stuffing" - it is fun to make and not as tough as it seems! I literally sit in my kitchen and sing: "Ah, smoosh it...smoosh it real good" while i take my meat mallet to the chicken and then I change 'smoosh it' to 'stuff it' as I get those mushrooms inside.

Radicchio can be an acquired taste with its bitterness, so if it isn't for you, I char Romaine; quartered, in a skillet instead and use the same dressing!

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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the chicken
 4 chicken breasts, skinless and boneless
 ½ cup coconut milk, full fat
 1 tbsp butter
 1 bunch of asparagus, trimming off 75% of the stalks
 4 garlic cloves, roastedif you don't have time to roast your own garlic, buy the roasted garlic in a tube at the store or use minced garlic
 2 cups mixed mushrooms, ends trimmed and rinsed
 ½ shallot, minced
 1 dash sea salt
 1 dash black pepper, ground
 ¼ cup parmesan cheese, grated
For the radicchio salad
 1 head of radicchio, end cut off and shredded with a knife
 1 tbsp horseradish, prepared
 2 tbsp paleo mayonnaise
 2 tbsp extra virgin olive oil
 ½ lemon, juiced
 ½ small shallot, minced
1

Preheat the oven to 375 degrees F.

2

Take a whole head of garlic and chop the top off so cloves are exposed. Place atop aluminum foil, drizzle with olive oil, roast until browned + soft - roughly 40-45 minutes.

3

Roast the asparagus spears on a baking sheet sprayed with oil until tender and lightly browned- about 10 minutes.

4

Prepare the mushrooms...in a skillet over medium heat with a little bit of oil- sauté the chopped shallot for 1 minute. Add in the mushrooms + sauté until lightly browned. Add in the butter, coconut milk, + Parmesan cheese- stir and cook until thickened + warmed throughout- roughly 5 minutes.

5

Meanwhile, take the chicken and a meat mallet and pound them to 1-inch thickness between 2 sheets of parchment paper.

6

Soak 8 toothpicks in water. They are soaked so they do not burn when cooking.

7

Place asparagus and creamy mushrooms atop the thinned out chicken breasts- evenly spread the mix amongst all four pieces. Once all 4 are layered with filling, roll them over and secure each with 2 toothpicks.

8

Line them atop a baking sheet, brush with olive oil, + bake for 30-35 minutes or until cooked through.

9

Mix together the dressing ingredients in a small bowl; mixing well- set aside.

10

At the tail end of the chicken - giving yourself roughly 5-6 minutes-In a skillet over medium heat with oil to cook, lightly char the radicchio (or Romaine if you so choose for a less bitter lettuce.)

Ingredients

For the chicken
 4 chicken breasts, skinless and boneless
 ½ cup coconut milk, full fat
 1 tbsp butter
 1 bunch of asparagus, trimming off 75% of the stalks
 4 garlic cloves, roastedif you don't have time to roast your own garlic, buy the roasted garlic in a tube at the store or use minced garlic
 2 cups mixed mushrooms, ends trimmed and rinsed
 ½ shallot, minced
 1 dash sea salt
 1 dash black pepper, ground
 ¼ cup parmesan cheese, grated
For the radicchio salad
 1 head of radicchio, end cut off and shredded with a knife
 1 tbsp horseradish, prepared
 2 tbsp paleo mayonnaise
 2 tbsp extra virgin olive oil
 ½ lemon, juiced
 ½ small shallot, minced

Directions

1

Preheat the oven to 375 degrees F.

2

Take a whole head of garlic and chop the top off so cloves are exposed. Place atop aluminum foil, drizzle with olive oil, roast until browned + soft - roughly 40-45 minutes.

3

Roast the asparagus spears on a baking sheet sprayed with oil until tender and lightly browned- about 10 minutes.

4

Prepare the mushrooms...in a skillet over medium heat with a little bit of oil- sauté the chopped shallot for 1 minute. Add in the mushrooms + sauté until lightly browned. Add in the butter, coconut milk, + Parmesan cheese- stir and cook until thickened + warmed throughout- roughly 5 minutes.

5

Meanwhile, take the chicken and a meat mallet and pound them to 1-inch thickness between 2 sheets of parchment paper.

6

Soak 8 toothpicks in water. They are soaked so they do not burn when cooking.

7

Place asparagus and creamy mushrooms atop the thinned out chicken breasts- evenly spread the mix amongst all four pieces. Once all 4 are layered with filling, roll them over and secure each with 2 toothpicks.

8

Line them atop a baking sheet, brush with olive oil, + bake for 30-35 minutes or until cooked through.

9

Mix together the dressing ingredients in a small bowl; mixing well- set aside.

10

At the tail end of the chicken - giving yourself roughly 5-6 minutes-In a skillet over medium heat with oil to cook, lightly char the radicchio (or Romaine if you so choose for a less bitter lettuce.)

Creamy Mushroom Stuffed Chicken with a Charred Radicchio Salad

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