-
1
Preheat the oven to 400u00b0F.
-
2
slice the mushrooms finely.
-
3
To hot pan, add enough oil to coat the bottom well.
-
4
Add garlic and fry until fragrant (about 15 seconds), then add mushrooms, thyme, and generous pinch of salt.
-
5
Reduce heat and saute for about 10 minutes, or until mushrooms have released, then re-absorbed their moisture.
-
6
Turn off heat, stir in chopped parsley and pine nuts, allow to cool. Season with pepper and salt, to taste.
-
7
Wash and pat dry the chicken breast. Slice knife into the thick side of the breast, cutting about half way into the breast.
-
8
Slowly pull the breasts open further, while trying not to split completely. Once the breast is split, fold it open lay flat between parchment paper or saran wrap. Pound each breast thin with a mallet, rolling pin, or pan (try to pound the breasts evenly and try not to tear the flesh).
-
9
Once all four breasts are pounded flat, spoon about 1 tablespoon of cooled mushroom stuffing into center of each breast. Roll up the breast, like a loose burrito and seal with a toothpick or wrap with cooking twine. (Note: It is not a problem if the mushroom mixture spills out a little, or if the rolls are somewhat loose.
-
10
Place the breasts, seemed side down, in a baking dish.
-
11
Season top of breast with salt and pepper.
-
12
Clean out mushroom pan and lightly coat with olive oil or cooking spray. Once oil is hot, gently add breasts, seasoned side down.
-
13
After breasts have browned on one side (about 3-5 minute) rermove breasts from pan and place back in baking dish, again with the seared side up.
-
14
Pour wine into bottom of dish. Add thin slices of lemon on top of chicken. Lightly sprinkle some olive oil on top of chicken and lemons.
-
15
Bake for 5 minutes covered, then 20 minutes uncovered, or until chicken is just cooked through.
-
16
Be sure to use the juices that have accumulated at the bottom of the dish; they make a great gravy!
