"Fried Chicken" unfried! Tender butterflied chicken stuffed with mushroom duxelles, baked crispy breading makes this tender, juicy dish easy enough for any night of the week and a smashing show stopper for guests too.
|4||Maple Leaf Prime butterflied chicken breasts|
|2 cup||finely chopped mushrooms|
|1 1/2 cup||seasoned bread crumbs|
|1 tsp||each salt and pepper|
|2 tbsp||or more of olive oil|
Saute onion, 1/2 tsp each salt & pepper, thyme, 2 tbsp oil and mushrooms for 5-8 min until golden and all moisture is evaporated.
Set aside to cool to room temp.
Whisk eggs with water. Set aside.
Loosen the skin of the chicken with your fingers.
Stuff 1/4 of the mushroom mixture in the middle of the chicken breast.
Close the flap over.
Place all chicken in the egg mixture and turn gently to coat.
Place in bread mixture and turn to coat.
Pressing to adhere firmly.
Place each piece on a greased parchment lined baking sheet.
Bake at 375F for approx 40 minutes until juices run clear.
Enjoy with love!
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