Chicken Breasts Stuffed With Shiitakes And Provolone

1. 1

   Put oven rack in middle position and preheat oven to 500u00b0F. Line a shallow baking pan with foil.

2. 2

   Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.

3. 3

   Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).

4. 4

   Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).

5. 5

   Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.