Truffled Stuffed Chicken Breast

I love truffles, but can't afford the eat them as much as I like. I bought a bottle of white truffle oil and worked on a recipe until my kids gave it 2 thumbs up. This recipe can be easily doubled for a dinner party. We like to serve this chicken with wild rice and roasted baby beets with balsamic vinegar reduction.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 868 Calories

Ingredients

• ⅓ cup milk
• 1 large egg
• 4 skinless, boneless chicken breasts
• 4 tablespoons olive oil, divided
• kosher salt and ground black pepper to taste
• ¼ cup grated Parmigiano-Reggiano cheese
• 2 shallots, minced
• 1 pound cremini mushrooms, chopped
• 1 loaf Italian bread, crust removed and cut into 1-inch cubes
• 2 tablespoons white truffle oil

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.

Step 3

Place bread in a bowl and pour milk over; let soak for 10 minutes.

Step 4

Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.

Step 5

Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.

Step 6

Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.

Step 7

Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.

Step 8

Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.