Chicken Teepee
Abe says
I remember watching this episode of last season’s The Next Food Network Star caused me some degree of pain, as do all reality shows, but I was intrigued by the future winner’s chicken, goat cheese, and mushroom preparation and the praise lavished upon it by the judges. She was terribly awkward and never escaped her six-episode Sunday afternoon first season, but I’ve enjoyed all her recipes I’ve tried.
(Goat cheese and mushrooms is one of my favorite combinations, having slain my own distaste for the cheese. Try it in endive spoons garnished with the smallest leaves of parsley. Lightly season and mix the goat cheese with herbs if you so please.)
Ann saved the day here with her chicken teepee, as I am assured it’s called; I’m pretty new to roulades and furthermore realized I didn’t actually know how to tie one of these things until both hands and twine were covered in raw chicken, and so halfway through sautéing these I came to the question of how to cook the dangerously translucent wide ends. A few minutes later I turned around to discover this:
Of course, this month’s issue of Bon Appétit goes on to explain the proper way to tie meat.
Goat Cheese and Mushroom Stuffed Chicken Breasts
Adapted from The Food Network courtesy of Amy Finley
serves 6
3 lbs boneless, skinless, organic chicken breasts, about 4
1 lb crimini or white button mushrooms
2 shallots
6 oz goat cheese, such as Laura Chenel chevre, softened
2 tbsp olive oil
5 tbsp butter
1/2 cup homemade or low sodium chicken stock
1 cup dry white wine
Finely chopped parsley for garnish
Kitchen twine
Coarsely chop mushrooms and shallots and then process in a food processor until finely chopped, or chop by hand. Saute over medium-high heat in a large saucepan with 2 tbsp butter until most of the mushrooms’ liquid has been released. Season with salt and pepper and set aside.
Using a meat mallet or rolling pin, pound each chicken breast between 2 sheets of plastic wrap until uniformly 1/2″ thick.
Spread 1/4 of the goat cheese followed by 1/4 of the mushroom mixture onto each chicken breast, then roll up until the edges barely overlap and tie with kitchen twine. Season well with salt and pepper. Saute in olive oil and 1 tbsp butter at medium-high until golden brown on all sides and just cooked through, about 15 minutes. Allow the chicken to rest for 5 minutes before slicing into 1/2″ rounds.
After removing the chicken from the pan, quickly add the stock and wine and increase the heat to high, scraping up the bits at the bottom, and reduce to sauce consistency. Finish with remaining 2 tbsp butter and optionally strain through a fine mesh sieve, pressing on the solids.
Serve chicken with the pan sauce, garnished with parsley, with sautéed broccoli rabe and roasted garlic smashed potatoes.
Ann says
If the preciseness of Abe’s recipe overwhelms you, as it does me, I assure you that this can be done far less fastidiously. As far as the tee-pee goes, what on earth else would you do with it short of holding them with tongs individually? Certainly not. In any case, I learned the simple trick of resting things against each other to get even browning from my mom, who on Saturday and Sunday mornings would rest breakfast sausages against each other so they wouldn’t roll back to their original positions. The thought of the glorious spicy smell is making me salivate as I write.
And for goodness sake, who out there is really going to strain the sauce? I know we didn’t.
Abe says
As I recall, I was about to strain the sauce, but a certain co-blogger stopped me.
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