Chicken Stuffed With Leeks, Shiitakes, And Mozzarella

• 1 teaspoon extravirgin olive oil
• 1/2 cup finely chopped shallots
• 4 garlic cloves, minced
• 2 1/2 cups thinly sliced shiitake mushrooms (about 6 ounces)
• 1 cup thinly sliced leek (about 1 large)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 cup Madeira wine or dry sherry
• 1/2 cup (2 ounces) shredded sharp provolone
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3 quarts water

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; cook 1 minute, stirring occasionally. Add mushrooms, leek, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; cook 4 minutes or until mushrooms are tender. Add Madeira; cook 1 minute or until liquid evaporates. Transfer mushroom mixture to a bowl; cool 5 minutes. Stir in cheeses and parsley.
2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
3. Divide mushroom mixture into 4 portions; spoon each portion down center of each breast half; leave a 1/2-inch border at each end. Fold sides over filling.
4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining breast halves.
5. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.

extravirgin olive oil, shallots, garlic, shiitake mushrooms, salt, thyme, freshly ground black pepper, madeira wine, provolone, mozzarella cheese, parsley, skinless, water

Taken from www.myrecipes.com/recipe/chicken-stuffed-with-leeks-shiitakes-mozzarella (may not work)