I tweaked this recipe a lot, but it turned out absolutely fabulous. 1) I had no dried mushrooms, but one pound of fresh. I put the fresh mushrooms, the garlic, 1/2 very large zucchini, and some chicken stock into the blender (added just enough chicken stock to enable the blender blades to move and mince the ingredients) 2) I made the sauce before basting. I used 1/3c balsamic, 1/3c honey, 1/8c chicken stock, splash of thyme, splash of savory, splash of orange juice, and garlic powder to taste. 3) I thinly sliced one scallion and one stalk of celery and sauteed them in 1 tbsp of olive oil. 4) I added the scallions and celery to the stuffing mix 5) I used skinless chicken breasts, just cut them in half lengthwise and stuffed them 6) I drizzled 1/2 of the sauce on top of them, ensuring the celery and onions were left on top of the breasts 7) I baked them at 400 for 35 minutes, checking often 8) I took some of the reserve sauce, boiled, removed 2 tbsp, and added 1 tsp cornstarch. 9) Added the cornstarch-mix back to the original extra sauce and let it simmer until thick 10) spooned the thickened sauce over the stuffed breasts when served 11) served with mashed potatoes and salad. It turned out fabulously. Thank you for such a wonderful recipe!
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