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Mushroom-Stuffed Chicken

Mushroom-Stuffed Chickenwith 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
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Total Carb44g
Total Fat39g
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
    rainbow Swiss chard
  • cremini mushrooms
    cremini mushrooms
  • fingerling potatoes
    fingerling potatoes
  • parsley
  • thyme
  • lemon
  • shallot
  • garlic
  • unsalted butter
    unsalted butter
  • shredded Fontina cheese
    shredded Fontina cheese
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • chicken stock
    chicken stock
  • white wine
    white wine

What You'll Need

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