From Chef Oonagh Williams of Royal Temptations Catering
- 4 boneless, skinless chicken breasts
- 2 slices of gluten-free bread or soft rolls made into soft breadcrumbs in food processor. I use half of a gluten-free bagel.
- 2 slices of bacon, chopped
- 1 small onion, peeled and finely chopped
- 1 Tbsp. chopped freshly parsley
- ½ tsp. dried thyme or 1 tsp. fresh thyme
- 1 Tbsp. celery leaves, if you have them
- ¼ cup of potato flour mixed with salt and pepper (You can make this by grinding gluten-free potato flakes in the food processor)
- 2 Tbsp. butter
- 2 Tbsp. oil
- 12 oz. packet of mushrooms, cleaned and sliced
- 2 cups of gluten-free chicken stock
- 1 cup of heavy or whipping cream
- 2 Tbsp. sherry or more to taste
- Freshly ground nutmeg
- Fresh parsley (to garnish)
- 1-2 Tbsp gluten-free cornstarch mixed with 2 Tbsp water
- Baby carrots (optional)
1. Pound chicken breasts thin between two sheets of plastic wrap.
2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. The bacon and onion can also be cooked on the stove in a small pan without browning.
3. Add fresh chopped parsley, thyme, celery leaves, breadcrumbs and pepper. Mix well. I normally don’t add salt because of the bacon.
4. Lay out each chicken breast on the plastic wrap, pretty side down, and divide stuffing between breasts. Spread stuffing out down the middle of each breast, but try not to let it reach to the very edges, as the filling will fall out.
5. Roll up each breast like a jelly roll and secure with a skewer. Use 3-4” stainless steel skewers. Wooden toothpicks will swell in chicken and be difficult to remove.
6. Turn each roll in seasoned potato flour. Heat 10” non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook, turning until nicely golden brown on each side - about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.
7. Add mushrooms and fry for 2 minutes. You can add baby carrots to the pan with the mushrooms. Add chicken stock, bring to a boil, then turn heat down to a simmer. Cover and cook for 10-15 minutes. Large chicken breasts will need longer to cook.
8. Remove chicken from pan to a warm plate or very low oven.
9. Add cream and cornstarch mix to pan. Bring to a boil and cook over a gentle heat until sauce thickens. Depending on how much liquid evaporates, you might need to add more stock or cream or use more cornstarch to thicken.
10. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.
10. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.
Tips and Alternatives:
Serve this dish with plain red potatoes, cooked and swirled with melted butter and either chopped fresh chives or thinly sliced green onions.
To reduce the calorie content, use ham instead of bacon and olive oil instead of butter.
To make dairy-free, use Asian-style coconut milk instead of cream.