Porcini-sage stuffed chicken breasts

Prior to yesterday, it had been some weeks since I’d last bought chicken breasts at the local foodateria. White meat chicken had been cycling low of late, eclipsed by drumsticks and thighs. They might have remained an off-menu item a while longer, but the return of chives and sage in the raised beds brought chicken breasts back to mind.

An unused package of dried porcini mushrooms in the pantry looked like a good partner for chicken and fresh sage. I freelanced using those ingredients and a handful of others thusly:

• 2 skinless boneless chicken breast halves, trimmed of fat and tenders
• 1 oz. dried porcini mushrooms
• 30 fresh sage leaves, chopped
• 1 whole wheat English muffin, reduced to breadcrumbs
• 3 oz. finely grated Parmigiano-Reggiano cheese
• 1 whole egg, whisked, in shallow dish
• 2 tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Bring a cup of water to boil in a saucepan; add the dried porcini and reduce heat to a steady simmer, blanching mushrooms for two or three minutes. Remove reconstituted porcini to a cutting board.¹ Chop mushrooms and combine them with chopped sage leaves.

Heat olive oil in pan over medium high flame, then add sage and porcini. Stir and saute for 2 minutes.

Heat oven to 400°.

Combine grated Parmigiano-Reggiano and breadcumbs, then set aside. Spray broiler pan with Pam or similar non-stick spray.

Using sharp paring knife, slice each chicken breast half along the thicker edge to create a pocket inside each cutlet. Stuff first cutlet with one-half of sage-porcini mixture; repeat with second cutlet.

Sprinkle chicken breast halves on both sides with kosher salt and freshly ground black pepper, 1/4 tsp. each per piece. Using one hand now designated as your ‘wet hand,’ dip one piece of chicken in egg, then coat it in breadcrumb-cheese mixture. Place coated chicken piece on broiler pan. Repeat with second piece of chicken.

Place broiler pan into oven to bake for ten minutes, then raise oven temperature to 400°. Continue baking for an additional ten minutes.

The chicken’s breading should be starting to brown at this point. Check internal temperature of cutlet with a thermometer. Bake for an additional few minutes, perhaps as many as five, to get temperature of cutlets to the 165° – to – 170° range.

Remove broiler pan from oven; transfer chicken pieces to plate and allow to rest for five minutes, then serve.

Verdict: A success with surprisingly delicate flavor. I had been expecting a bolder influence from the porcini, perhaps, but the contribution of the mushrooms and sage was still definite and tasty. Delightfully crunchy coating with the breadcrumb/cheese combo, and very tender chicken within. Felt that ‘something’ could perhaps be added to the stuffing. I thought perhaps something salty, like prosciutto; M suggested something sweet, like apple. I’ll play around with the dish in future and we’ll see.

Also on the plate: Arborio rice and green beans in olive oil and sea salt.