MATZO CRUSTED MUSHROOM STUFFED CHICKEN

MATZO, PARSLEY, AND WINE. Oh, my!

Honestly, the the thought behind this recipe was that I really loved the Pear Sage And Goat Cheese Stuffed Chicken And Orzo dish I made last week and wanted something similar but not the same and all at the same time, something that felt somehow Passover-y. So, I crusted the chicken in matzah, added in a some parsley, and of course poured in some wine.

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MATZAH CRUSTED MUSHROOM STUFFED CHICKEN

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• Maztah (3 pieces)
• Walnuts (1/3 cup, finely chopped)
• Fresh Parsley (4 tbsp. 1 tbsp should be finely chopped. The other 3 should be roughly chopped. Divided)
• Eggs (2, beaten)
• Thin Cut Skinless Boneless Chicken Breast (4 pieces which is about 1 lb. Washed and fully dried.)
• Cream Cheese (2.5 oz)
• Black Oyster Mushrooms (5oz, divided)
• Extra Virgin Olive Oil (1 tbsp)
• Parmesan (a small block you can use a microplane on to grate to your liking with)
• Vegetable Oil (3 tbsp plus more for frying your chicken)
• Unsalted Butter (2 tbsp)
• Vidalia Onion (1 very large, sliced)
• Chicken Stock (1/3 cup)
• Cooking White Wine (1/4 cup)

KITCHEN ITEMS

• Large Mixing Bowl
• Medium Mixing Bowl
• Small Mixing Bowl
• Food Processor
• Rubber Spatula
• Cutting Board (2)
• Chef's Knife
• Microplane
• 12 Inch Oven-Safe Frying Pan
• Silicon Tipped Cooking Tongs
• Dinner Plate
• Meat Thermometer

Instructions

TO CRUST YOUR CHICKEN

1. Put your matzah in your food processor and process it until you have a gravel-like texture (NOT fine like sand)—about 20 seconds.
2. Put your crumbled matzah in your mixing bowl.
3. Season your matzah with salt, pepper, and your 1 tbsp of finely chopped parsley. Mix it all together until you have an even looking mixture.
4. Separately, beat your eggs in your medium mixing bowl.
5. It’s now time to dredge your chicken. One by one, coat a piece of your chicken in your beaten eggs. Hold it over your egg bowl to let any excess egg run back off into the bowl it came from. Then place your chicken into your matzah mixture and coat the front and back of your chicken in it. Lay your crusted chicken on your cutting board. Repeat this process until all of your chicken is coated in your maztah mixture.
6. On your cutting board, cut each piece of chicken in half horizontally.

TO MAKE YOUR CREAM CHEESE FILLING

1. On your clean cutting board, chop down 1/3 cup of your black oyster mushrooms
2. Pour your 1 tbsp of olive oil into your frying pan.
3. Add your chopped mushrooms and 2 tbsp of your roughly chopped parsley into your oil. Cook it all down until your mushrooms are softened—about 3 minutes.
4. Remove from heat and let cool to room temperature.
5. In your small mixing bowl, combine your cream cheese with your cooked down room temperature mushroom mixture.
6. Season it all with salt and pepper.
7. Clean out your frying pan for the next step.

TO STUFF AND PAN FRY YOUR CHICKEN

1. We’re going to create cream cheese sandwiches here where instead of bread we are using the chicken breast you just crusted.
2. Spread your cream cheese mixture evenly onto the top side of four pieces of your chicken.
3. Use your microplane to grate a light layer of parmesan over your cream cheese mixture.
4. Then place your remaining pieces of chicken on top of the cream cheese mixture coated ones to close off your sandwiches.
5. Over medium-high heat, liberally coat your frying pan with vegetable oil. Heat it. When you place your chicken in the oil it should sizzle, if it doesn’t, your oil isn’t hot enough yet.
6. Use your tongs to carefully place your stuffed chicken in in your oil. Cook until the under side is a golden color—roughly 3 minutes. Use your tongs to carefully flip your chicken and fry the other side until it’s golden—about 2 minutes.
7. Use your tongs to transfer your stuffed chicken to your dinner plate. Don’t worry, they aren’t fully cooked yet.
8. Clean out your frying pan and then continue on.

TO MAKE YOUR ONION AND MUSHROOM BASE

1. Preheat your oven to 375º.
2. Over medium-high heat, put your 3 tbsp of vegetable oil and your butter in your frying pan.
3. Once your butter is melted, add in your onions. Use your rubber spatula to move them around and cook them down until softened—about 10 minutes.
4. Add mushrooms and season them with salt and pepper. Cook for another 5 minutes.
5. Pour your chicken stock and white wine over your mushroom and onion mixture. Let simmer for 10 minutes.

TO FINISH COOKING YOUR CHICKEN

1. Place your chicken into your onion and mushroom mixture.
2. Bake until your chicken has an internal temperature of 155º—about 20-25 minutes. Use your meat thermometer to check the middle of the thickest part of your chicken. Make sure you are checking the top half of your chicken sandwich and not going all of the way into the cheese. ALSO, poultry is technically fully cooked at 165º but it continues to cook when you take it out of the oven. Taking it out at 155º will keep your chicken from getting dried out. If you take it out at 165º it will continue to raise in temperature and dry out a bit.
3. Use your microplane to grate more parmesan over your entire dish.
4. Sprinkle your remaining parsley over your entire dish.

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