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Mushroom-Stuffed Chicken

Mushroom-Stuffed Chicken with Fontina and Sautéed Rainbow Chard

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On the menu Dec 24 — Dec 30

On the Culinary team, many of us swap stories of all the recipes, tips, and cooking terms that we learned in culinary school. This week, Chef Elana’s sharing a fancy-sounding technique for mushroom duxelles, a decadent blend of finely chopped mushrooms and shallot cooked in butter. We’re adding Fontina to ours, then stuffing it into butterflied chicken breasts and roasting them until tender. Finished with a creamy sauce of more mushrooms, white wine, butter, and thyme and paired with roasted potatoes and sautéed rainbow chard, this stunning dish will surely impress your dinner company.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 770
  • Protein 56g
  • Total Carb 44g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    • 10 ounces
    • rainbow Swiss chard
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • parsley
    • 1/8 ounce
    • parsley
  • thyme
    • 1/8 ounce
    • thyme
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • unsalted butter
    • 4 packets
    • unsalted butter
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • chicken stock
    • 8 ounces
    • chicken stock
  • white wine
    • 1/4 cup
    • white wine

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan
  • 12" large pan