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Shala My Lickem
http://www.youtube.com/watch?v=6J-oA8SQyMU
Published on Apr 10, 2012
Tender chicken breasts are stuffed with caramelized bacon and mushrooms and drizzled with an unctuous buttery sherry pan sauce.
For printable recipe: http://bit.ly/ItIGuS
Ingredients 6 slices diced bacon 2 cups diced button mushrooms 1/2 cup diced onion 1/2 tsp dried thyme 1/4 tsp salt and pepper 1/4 cup sherry 4 boneless skinless chicken breast butterflied and pounded thin Seasoning mix made with: 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
Directions
1. Saute the mushrooms, bacon, and onion in a non stick pan over medium high heat until the mushrooms have released their water and the onions and bacon are crisp and caramelized.
2.Add the sherry and boil until the alcohol has been completely cooked off.
3. Remove from heat. Set aside.
4.Spread 1/4 of the mushroom mixture onto each of the four pieces of butterflied chicken. Roll, tie it off with butcher's twine, and season with the seasoning mix of garlic, salt, and pepper.
5.Place on a baking sheet prepared with cooking spray and roast in a 350 oven for one hour.
6.Serve drizzled with Sherry Pan Jus
Sherry Pan Jus
Ingredients 2 tbsp. butter 1 tbsp. flour 1/2 c. dry sherry 1 c. chicken broth
Directions
Using the same pan you cooked the bacon in, melt the butter and stir the flour into drippings in thepan. Stir until smooth. Add sherry, broth, stirring constantly. Thicken. Spoon over chicken.
For printable recipe: http://bit.ly/ItIGuS
Ingredients 6 slices diced bacon 2 cups diced button mushrooms 1/2 cup diced onion 1/2 tsp dried thyme 1/4 tsp salt and pepper 1/4 cup sherry 4 boneless skinless chicken breast butterflied and pounded thin Seasoning mix made with: 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
Directions
1. Saute the mushrooms, bacon, and onion in a non stick pan over medium high heat until the mushrooms have released their water and the onions and bacon are crisp and caramelized.
2.Add the sherry and boil until the alcohol has been completely cooked off.
3. Remove from heat. Set aside.
4.Spread 1/4 of the mushroom mixture onto each of the four pieces of butterflied chicken. Roll, tie it off with butcher's twine, and season with the seasoning mix of garlic, salt, and pepper.
5.Place on a baking sheet prepared with cooking spray and roast in a 350 oven for one hour.
6.Serve drizzled with Sherry Pan Jus
Sherry Pan Jus
Ingredients 2 tbsp. butter 1 tbsp. flour 1/2 c. dry sherry 1 c. chicken broth
Directions
Using the same pan you cooked the bacon in, melt the butter and stir the flour into drippings in thepan. Stir until smooth. Add sherry, broth, stirring constantly. Thicken. Spoon over chicken.
Category
License
Standard YouTube License
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