Lunchbreak: Wild mushroom stuffed chicken breast prepared by Cyrano’s Cafe on the Riverwalk chef Didier Durand

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Chef Didier Durand, Cyrano's Café on the Riverwalk

233 E. Lower Wacker Drive
Chicago
www.cyranoscafeontheriver.com

Cyrano's Café on the Riverwalk - will be open early May through mid-October

Chicago Flower and Garden Show
March 12-20
Navy Pier

Chicago
chicagoflower.com

Chef Durand is appearing March 18 at 1:30 p.m.

Wild Mushroom Stuffed Chicken Breast

Ingredients:
4 6 oz. single chicken breasts, skin on
4 Tbs olive oil

Stuffing

Ingredients:
2 cup of sauteed, sliced wild mushrooms of your liking (I use crimini, button, shiitake, chanterelle, brown trumpets)
1 large garlic clove, sliced
1 fresh, ripe plum tomato, diced
1 medium shallot, diced
1 green onion, thinly sliced
fresh herbs from your garden (whatever you’d like)
1/4 tsp salt
1/8 tsp black peppercorn, ground
2 Tbs bread crumbs

Directions:
In a mixing bowl, combine all ingredients for the stuffing: roasted mushrooms, tomatoes, shallots, garlic, green onion, herbs, bread crumbs and seasoning. Blend with a wooden spatula.  Set aside. Place each chicken breast on a board, pound lightly on the thick side.  With a sharp thin knife make an incision lengthwise. Using a spoon, divide mixture/stuffing among the four chicken breasts.  Use your hand (or a pastry bag) to push all stuffing inside the chicken breasts.  Heat a little oil in a saute pan and place the chicken breasts, skin side first. Cook on both sides until cooked through.  Permit to rest for 5 minutes.  Serve and enjoy.

Oven Method
Using a spoon, divide mixture/stuffing among the four chicken breasts.  Use your hand (or a pastry bag) to push all stuffing inside the chicken breasts.  Heat a little oil in a saute pan and place the chicken breasts, skin side first. Cook on four minutes on each side. Transfer to preheated 400 degree oven and bake for 20-25 minutes. Permit to rest for 5 minutes.  Serve and enjoy.

Tips:

The stuffed breast can be kept in the refrigerator for up to two days before cooking.

Serve with your favorite greens or vegetable, like root vegetables, cauliflower, artichokes and an herb salad