Stuffed Chicken Breast (Scd)

• 1 boneless skinless chicken breast, cut in half
• 12 sweet onion, diced
• 5 -6 porcini mushrooms
• 1 stalk celery, diced
• 1 garlic clove, minced
• 2 tablespoons almond flour
• 5 -6 cranberries
• 2 dried prunes, cut in pieces
• rosemary, oregano, thyme, basil, parsley
• salt & fresh ground pepper
• 13 of a quarter pound stick unsalted butter
• 2 tablespoons chicken stock
• honey

1. Heat oven to 375F.
2. On stovetop, heat a saute pan, add half the butter.
3. Add onions and mushrooms and saute until golden brown.
4. Add cranberries, prunes, and seasonings and cook for three minutes.
5. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
6. Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking.
7. Remove stuffing mixture to a plate and scrape pan bits to the side.
8. Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
9. Brown this roll well on both sides ( about 5 minutes on each side).
10. Place on foil lined pan and cover loosely with more foil.
11. Bake covered one hour.
12. Remove foil, add chicken stock to drippings and baste chicken roll.
13. Continue baking another 15 minutes, basting a few times.
14. Remove chicken and allow it to cool a few minutes before slicing.

chicken breast, sweet onion, porcini mushrooms, celery, garlic, almond flour, cranberries, prunes, rosemary, salt, butter, chicken stock, honey

Taken from www.food.com/recipe/stuffed-chicken-breast-scd-434369 (may not work)