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To: Ron McKinnon who wrote (21930)	1/16/2000 8:41:00 PM
From: Ron McKinnon	Read Replies (3) of 53068

after some trial and error i think I got this one right tonight (combined a few recipes and trial + error) STUFFED CHICKEN BREAST boned butterflied breasts, skin on mix fresh goat cheese with herbs of your choice fresh basil, tarragon, etc roll this mix into a tube maybe 2 inches long and 1/2 inch diameter roll a slice or two of prochutto ham around this stuff in the the chicken breast close the chicken with toothpicks, nails, whatever so the mix stays inside season outside with salt, black pepper, whatever in a skillet heat a bit of olive oil and a few pats of butter saute the chicken maybe 5 minutes on each side take it out and put in a cassarole dish in a 400 oven cook for 10-15 minutes toss some more oil and butter into the skillet put in a few finly chopped chopped garlic cloves cook for maybe a minute toss in 3 or 4 portobello mushroons, sliced maybe 1/4-1/3 inch saute' till done, don't overcook put the mushrrons on the plates, in a circle on the outside in the skillet some dry white wine, to deglase and add flavor in a min squeeze in freash lemon juice and some more butter let it reduce a bit take out the chicken center on plate pour the sauce around/over the chicken toss on some chhpped parshly for looks and flavor to the above at any point add spices that you like nice rich dish excuse the spelling/typos

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