Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce Best Dishes

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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

When you're shopping, try to find the smaller, greater appealing 10- to twelve-ounce bone-in, skin-on bird breasts. The 1-pound ones work best, too: Just provide them a good fist-pounding to flatten them a chunk earlier than stuffing (and you could want to split this size between visitors).

Ingredients :

• 1 ounce dried mushrooms (the form of your preference)
• 4 large garlic cloves
• 1 pound portobello or white mushrooms, wiped clean, stems trimmed, then coarsely chopped
• 1 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 6 ounces mild goat cheese
• 1 pinch Salt and pepper, to flavor
• ¼ cup honey
• ¼ cup balsamic vinegar
• 8 cut up pores and skin-on chicken breasts (10 to 12 ounces every), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
• 1 teaspoon cornstarch dissolved in
• 1 tablespoon water

Instructions :

Prep :	Cook : 8M	Ready in :

Notes :

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