Marinade

2½ tablespoons Kosher-for-Passover Dijon mustard

4    tablespoons dry white wine

4    tablespoons oil

2    tablespoons diced shallots

Chicken

4    whole chicken breast, boned

¹/3  cup oil

¹/3  cup shallots, diced

20  medium shiitake mushrooms, sliced (about 2 cups)

16  sun-dried tomatoes, sliced

1    tablespoon potato starch

Salt to taste

2    cups chicken broth

1    cup non-dairy creamer

To make the marinade mix the mustard, wine, oil, and the shallots in a small bowl.

Mash the chicken with a wooden pounder and let marinade in the mustard sauce.

Melt the oil in a frying pan.  Add the shallots and the mushrooms, and stir until the mushrooms are soft.  Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid.  Add salt to taste.  Remove from the heat.

Separate half the mushroom mixture to fill the chicken breast.  Place ½ of this mixture on one end if each breast and roll like a jelly roll on the diagonal so both ends are filled.

Bake in a preheated, 400° oven for 25 minutes or until done.  Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.

To make the sauce, return the remaining half of the mushrooms mixture to a sauté pan.  Add the chicken broth and stir over a low heat.  Continuing to stir, add enough non-dairy creamer to make a sauce, and serve with the farfel pilav.

Yield : 8 serving (M)

Variation : If you prefer, you can omit the sauce and serve as is.  The chicken will be juicy enough with the mushroom stuffing.

This entry was posted on Saturday, January 23rd, 2010 at 6:35 pm and is filed under Meat Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.