The reason that I didn't post all week was because we were on vacation. Not that I normally post every day or anything. HA.
I also packed a Jedi cape. I don't know how that got in there.
Oh wait I guess Boots says that "you get knocked out when somebody hits you on the head, fainting is for when somebody falls in love with you or breaks up with you." I heard him instructing Cookie about that this morning.
But he also told me this morning that he thinks that all the raccoons in the world would win in a battle against all the humans in the world, so I don't think he really knows what he's talking about.
I do not know how he comes up with these wild ideas.
So, about this chicken. I know you'll love it. It's amazing. I'm sorry I don't make more things for dinner for you, but sometimes things just get too crazy at dinner time to stop and write down the measurements and take pictures. I'll try to do it more though. Because I love you.
So first off you soak the chicken in this fabulous marinade. Then you slice them in half, but not all the way. Just like a hot dog bun. Load the chicken up with the sauteed mushrooms and swiss cheese and a little fresh tarragon....
Then you'll want to stab them with a few toothpicks to keep them shut and then give them a quick sear on the stove top. You can even use the same skillet you used to do the mushrooms. Winning.
After that throw on the rest of the marinade and put them in the oven for just about 10 minutes at 375º.
If you're not in the mood for slicing and stuffing the chicken, you can get thin, sliced breasts and just throw the mushrooms and cheese on top after you sautee the chicken, right before you bake it. As you can see, it's awesome either way. Just make sure you don't over-bake it. Dry chicken is yuck.
Mushroom and Swiss Stuffed Chicken
6 chicken breasts
Marinade (recipe below)
16 oz. mushrooms
A few cloves of minced garlic
1 small white onion, sliced
Salt and pepper
An 8 oz. block of swiss cheese, sliced up
A sprig of fresh tarragon (optional)
Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side. I did three at a time because they wouldn't all fit in the skillet. Place on a foil lined baking sheet and drizzle on remaining marinade.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.
The juice and zest of two lemons
1 tablespoon Italian seasoning
2 tablespoons minced garlic (I actually used the stuff in a jar)
1/4 cup brown sugar
1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
Whisk all together.
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