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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Reviewed: Dec. 4, 2011
This recipe didn't come out quite how I had wanted - the stuffing portion requires you to mince the mushrooms in a food processor (I also skipped the whole re-constituted mushroom step), and cook until "nearly" all the liquid was evaporated. They should have said "until you're sure ALL the liquid is absolutely evaporated." The next step was to add the goat cheese then, not wait for it to cool, and then it turned into an unattractive mushy mess - and too runny. It was difficult to stuff because of this. I'd suggest just roughly running a big knife through the mushrooms by hand to get a more coarse texture - it shrinks while cooking anyway and will probably be easier to stuff. I ended up spooning a bit of the mixture on top as well to get a bit more of it, and served with a mashed potato with kale mixture and asparagus. Great way to add a punch of vegetables in the meal!
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