Chicken jambonette stuffed with gouda

6 servings

Ingredients

QuantityIngredient
Stuffing:
¼cupOlive oil
1poundsDomestic and/or wild mushroo
6Shallots; chopped
2Garlic cloves; chopped
2Carrots; chopped
5tablespoonsParsley; chopped
1cupWhite wine
1cupPort wine
1cupCream
Salt, pepper, thyme; to tast
½cupBread crumbs
6Chicken thighs boneless with skin -- pounded flat
8ouncesGouda cheese -- cut into 6 pieces
2tablespoonsOlive oil
2tablespoonsButter

Directions

Saute mushrooms in olive oil. When liquid evaporates, add shallots, garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream and reduce by half. Taste for seasoning and stir in bread crumbs.

Cool. Divide mixture and place unto thighs, top with gouda and roll up. Secure with string.

Heat olive oil and butter and brown tops of thighs, in oven-safe skillet. Place in oven and roast, uncovered at 400-degrees for 18 minutes or until meat is done.