Shitake Stuffed Breast of Chicken with Creamed Leek

• 4 lg. chicken breasts
• 5 oz. shitake mushrooms, chopped very finely
• 1/4 onion, chopped
• 1 dash fresh thyme
• 1 thick leek (only the white part), chopped into lg. pieces
• 1-1/2 cup cream
• 1/2 cup milk
• 1 tbsp. olive oil
• 1/4 cup dry white wine
• Vegetables for garnish (carrots, zucchini, red peppers)

1. Clean the chicken breasts from bone or fat.
2. Use a knife to make a cut into the middle.
3. In a skillet heat up olive oil until hot.
4. Add your mushrooms and onion saute for a minute.
5. Add the thyme, let fry a few seconds more, then add your white wine.
6. Let it cook into the mushrooms until pan is nearly dry.
7. Add salt and pepper.
8. Pour into a bowl and let cool.
9. Push it into your chickens and close the end with a toothpick.
10. Fry the breasts all around to give a nice color.
11. Put them in the oven at 180C for about 10-12 minutes.
12. While they are in the oven, saute your leek until soft in butter at medium heat.
13. Add the cream and milk; let reduce for about 5 minutes until it thickens.
14. Add salt and pepper.
15. Put on a plate, cut through your chicken to show the stuffing.
16. Don't forget to remove the toothpick, and put on top of the creamed leek.

chicken breasts, shitake mushrooms, onion, thyme, cream, milk, olive oil, white wine, vegetables

Taken from www.foodgeeks.com/recipes/4821 (may not work)