Mexican Duxelles-Stuffed Chicken Breasts

Mexican Duxelles-Stuffed Chicken Breasts

Mexican Duxelles-Stuffed Chicken Breasts are a delightful fusion dish that combines the classic flavors of French duxelles with a Mexican twist. This dish features succulent chicken breasts stuffed with a savory mushroom and herb mixture, then seasoned with Mexican spices for an unforgettable meal.

Description:
This innovative recipe brings together the earthy flavors of finely chopped mushrooms (duxelles) with vibrant Mexican spices, creating a stuffed chicken breast that is both flavorful and unique. The dish is perfect for a special dinner or an impressive meal to serve to guests.

Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil or butter
– 1 onion, finely chopped
– 2 cups cremini or button mushrooms, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves, chopped
– 1/2 cup white wine (optional)
– 1/2 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 cup fresh cilantro, chopped
– 1/2 cup shredded cheese (such as Monterey Jack or Cheddar)
– Toothpicks or kitchen twine

Instructions:
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).

2. **Prepare the Duxelles:** In a large skillet, heat olive oil or butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the mushrooms, fresh thyme, and cook until the mushrooms release their liquid and it evaporates, about 6-8 minutes. If using, add the white wine and cook until it is reduced. Season with salt and pepper to taste and set aside to cool slightly.

3. **Prepare Chicken Breasts:** Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.

4. **Stuff Chicken Breasts:** In a mixing bowl, combine the mushroom mixture (duxelles), cumin, smoked paprika, chili powder, cilantro, and shredded cheese. Mix well. Stuff each chicken breast with the duxelles mixture, securing the edges with toothpicks or kitchen twine to keep the filling inside.

5. **Season and Sear:** Season the outside of the stuffed chicken breasts with salt and pepper. In the same skillet used earlier, add a bit more olive oil and heat over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.

6. **Bake:** Transfer the seared chicken breasts to an oven-safe dish. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

7. **Serve:** Let the stuffed chicken breasts rest for a few minutes before slicing. Serve with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.

Enjoy your Mexican Duxelles-Stuffed Chicken Breasts, a delicious blend of French technique and Mexican flavors!