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Chicken with Sun-Dried Tomatoes and Shiitake Mushrooms - meat

Posted by : Beth Greenfeld

Pat Gold was a friend of mine, and she died about a year and 
a half ago. She worked very hard to help create this 
newsgroup. I am thrilled to be able to present some of the 
recipes she collected, as a memorial to her. 

Beth Greenfeld

Source: Jewish Cooking In America by Joan Nathan 

MARINADE:

 2-1/2 tablespoons kosher-for-Passover Dijon mustard 
 4 tablespoons dry white wine 
 4 tablespoons kosher-for-Passover vegetable oil 
 2 tablespoons diced shallots 

CHICKEN:

 4 whole chicken breasts, boned 
 1/3 cup kosher-for-Passover vegetable oil 
 1/3 cup shallots, diced 
 20 medium shiitake mushrooms, sliced (about 2 cups) 
 16 sun-dried tomatoes, sliced 
 1 tablespoon potato starch 
 Salt to taste 
 2 cups chicken broth 
 1 cup non-dairy creamer 

1. To make the marinade mix the mustard, wine, oil, and the 
shallots in a small bowl.

2. Mash the chicken with a wooden pounder and let marinate 
in the mustard sauce.

3. 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 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.

4. 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.

5. 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.

6. To make the sauce, return the remaining half of the 
mushroom mixture to a saute pan. Add the chicken broth and 
stir over a low heat. Continuing to stir, add enough nondairy 
creamer to make a sauce. If the sauce has too much liquid 
add a pinch of potato starch. Place the chicken on the plate 
and cover with the sauce.

Variation: If you prefer, you can omit the sauce and serve 
as is. The chicken will be juicy enough with the mushroom 
stuffing.

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