Chicken Stuffed With Savory Duxelles (Mushroom Stuffing)

• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1 shallot, minced
• 1 lb button mushroom, finely chopped
• salt
• pepper
• 1/4 cup dry white wine
• 1/4 cup parsley, chopped
• 2 whole chicken breasts, with skin, split

1. Preheat oven 400 degrees.
2. In skillet, heat 1 T oil.
3. Saute garlic and shallot 1 minute.
4. Add mushrooms, cook 4 minutes.
5. Add salt, pepper and white wine, cook 10 minutes.
6. Remove from heat and add parsley.
7. Pull back chicken skin, leaving attached at one end.
8. Salt and pepper each breast, then mound 1/3 c stuffing on each.
9. Pull the skin back over the stuffing and secure with toothpicks.
10. Place in roasting pan and drizzle with 1 T olive oil over the the top.
11. Roast until skin is golden brown, about 35 minutes.

olive oil, garlic, shallot, button mushroom, salt, pepper, white wine, parsley, chicken breasts

Taken from www.food.com/recipe/chicken-stuffed-with-savory-duxelles-mushroom-stuffing-184465 (may not work)