Dining Car
This recipe is
from “Spirit of Washington Dinner Train” Chicken Breast Stuffed
with Wild Mushrooms and Smoked Gouda
Before you
Begin:
you’ll need meat tenderizing mallet, 9” X 11” baking pan, large
skillet, grater, meat thermometer Preheat oven to 350F
6 to 8 chicken
breasts, skinned, and butter flied
Wild Mushroom
and Smoked Gouda stuffing
4 Tbsp. olive
oil
Salt and pepper
Beef gravy
(optional)
Using a
meat-tenderizing mallet, pound chicken breasts flat to ¼ inch
thick. With breast lying flat, skin side down, place a ball of
mushroom stuffing on breast, roll to close, fold ends under to
secure. Drizzle with olive oil and lightly salt and pepper.
Place in 9” X 13” baking pan and roast in 350 F oven until
center temperature reaches 160 F, about 25 to 30 minutes.
Chef’s Tip:
This dish is best if topped with good quality beef gravy. Serve
with Rice Pilaf or Wild Rice and vegetables of the season.
Next month
November newsletter:
how to make “Wild Mushroom and Smoked Gouda Stuffing”