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Entree
Italian
4 servings
40 minutes
25 minutes
2 tablespoons basil, chopped
4 tablespoons dry white wine
4 tablespoons kosher salt
Vegetable oil
2 tablespoons shallots, diced
4 whole chicken breasts, boned
1/3 cup kosher salt
Vegetable oil
8 ounces dried Portobello mushrooms, sliced
16 dried red tomatoes, sliced
1 tablespoon potato starch
Salt to taste
2 cups chicken broth
1 cup non-dairy creamer
Mix the basil, wine, oil and the shallots in a small bowl.
Mash the chicken with a wooden pounder and place in marinade.
Melt the oil in a frying pan. Add the shallots and the mushrooms, and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste. Remove from the heat.
Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled. Bake in a preheated, 400 degree oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.
Return the remaining half of the mushroom mixture to a sauté pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough non-dairy creamer to make a sauce. If the sauce has too much liquid add a pinch of potato starch. Place the chicken on the plate, cover with the sauce, and serve.
