Tasty Planner - Recipe - Fancy Chicken Breast with Mushrooms by Rahrahrachel

Instructions

1. When you walk in the door

• Don’t refrigerate the chicken or the goat cheese
• Preheat the oven to 375F
• Get out Pantry Items
• Get out Tools
• Assemble the ingredients
• Open the wine and refrigerate it

1. Prep

• Put 3 cups water in a steamer and set over medium heat.
• Place the chicken breasts between two pieces of waxed paper and pound on them gently with a rolling pin until they’re about 1/4-inch thick.
• Peel and mince 1 small garlic clove.
• Mix the goat cheese with the garlic and lots of black pepper.
• Quickly rinse the mushrooms (it’s ok, they won’t absorb water). Trim off the stems, if necessary, and thinly slice them.
• Peel the sweet potatoes and cut them into 2-inch chunks.
• Rinse and pat dry the parsley. Pluck 1 cup leaves.
• Lay out the chicken breasts. Lay a slice of prosciutto on top of each (if the prosciutto hangs over the chicken, trim it).
• Place one-quarter of the goat cheese mixture on one end of the prosciutto. Roll up the chicken breast around the filling.
• Set the rolled up breasts on a plate, seam-side down. They’ll stay rolled up.
• Put the bread crumbs in a shallow bowl.
• Whisk the egg with 1 tsp. water in another bowl.
• Dip each rolled chicken breast first in the egg, then in the bread crumbs. Roll it around so it’s covered in crumbs. (tip – use one hand for dipping the chicken into the egg mixture, the other for dipping into the crumbs – it’s cleaner this way!)

1. Start Cooking

• Place the sweet potatoes in the steamer, cover and steam for about 20 minutes until they are tender through.
• Heat 2 tbsps. oil in the heavy skillet over medium-high heat. Brown the chicken on all sides, which will take about 7 minutes.
• Put the chicken in the baking dish and put it in the oven for 15 minutes.
• Check the sweet potatoes. Make sure there is enough water in the steamer. If not, add some boiling water.
• Melt 1 tbsp. butter in the nonstick fry pan over medium heat. Add the mushrooms and saute them until they begin to give up liquid, about 4 minutes. Season with salt and pepper.
• Add 1/4 cup white wine, stir and cook just until the wine is hot and the mushrooms are tender, about 3 minutes. Remove from the heat.
• Mince the parsley. Add half of it to the mushrooms, stir and taste for seasoning.
• Check the sweet potatoes – they should be cooked. Add the rest of the parsley to them, and 1 tbsp. butter. Mix, crushing them at the same time. Season with salt and pepper.
• Cut into one of the chicken breasts – if the meat is white, it is cooked through.
• Evenly divide the mushrooms and the sweet potatoes among 4 dinner plates. Put a chicken breast on each plate, and take the plates to the table. Dinner is served.
• Don’t forget the wine!