Pen & Pantry: Rosemary and Mushroom-Stuffed Chicken Breasts

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts
• Mushrooms: 1/2 cup baby portobello mushrooms, finely chopped
• Feta Cheese: 1/4-1/2 cup crumbled feta cheese
• Herbs: 6 sprigs fresh rosemary (leaves removed and minced fine)
• Oil: 1-2 Tbsps extra virgin olive oil
• Seasoning: Salt and black pepper (to taste)
• Garnish: Extra rosemary sprigs for plating

Instructions

1. Prep: Preheat oven to 400 degrees
2. Prepare the stuffing: In a medium mixing bowl, combine the finely chopped baby portobello mushrooms, crumbled feta and the minced rosemary. Toss together until the mixture is evenly distributed.
3. Butterfly the chicken: Lay the chicken breasts flat on a cutting board. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket. Be careful not to cut all the way through — you want a "butterfly" opening that stays attached on one side.
4. Stuff the breasts: Generously spoon the mushroom and feta mixture into the pocket of each chicken breast. Press down slightly to close the "lid" of the meat over the filling.
5. Season and top: Place the stuffed chicken into a baking dish or on a parchment-lined tray. Drizzle the tops with olive oil. If you have any leftover stuffing mixture, pile it right on top of the chicken breasts for extra texture and flavor. Lightly season the outside of the chicken with salt and pepper.
6. Cook: Roast at 400 degrees for 30-40 minutes, or until the internal temperature reaches 165 degrees and the chicken is golden brown.
7. Serve: Garnish the platter with a few fresh sprigs of rosemary. Let the meat rest for 5 minutes before serving to keep the juices inside.

Pro-tip:

• Secure the stuffing: If the breasts are very full, you can use 2-3 toothpicks to pin the edges shut during cooking (just remember to remove them before eating!)

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.