Baked Chicken Breast filled with Escargot and Mushrooms
World-Class Cuisine in Puerto Rico
Ingredients:
5
boneless chicken breasts
1/2 cup cut shallots
1 cup
white wine
1/4 cup olive oil
2 cups chopped
mushrooms
1 tbsp. minced
garlic
1/4 cup fresh parsley
14 oz.
escargot
salt and pepper to taste
Preparation:
Saute shallots in olive oil.
After five minutes, add mushrooms, escargot, garlic, salt, pepper, and
wine. Once all ingredients are sauteed, remove mixture from the
heat and blend in a food processor until it reaches a crumbly consistency.
Clean chicken breasts and pound with a tenderizing mallet to expand or
flatten. Pour some of the crumbled mixture in the center of the
breasts. Fold chicken breasts making sure the mixture doesn't seep
out. Secure folded breasts with toothpicks. Place stuffed
chicken breasts on a buttered pan and bake in a 350°F oven for 20
minutes. Remove breasts from oven and garnish with fresh parsley.
Serving
Suggestion:
Pour some garlic cream sauce over
the breasts and serve with rice and vegetables.
5 servings
Courtesy of Owner Tony Hernandez and Chef Juanita de Leon, Amadeus Cafe Restaurant Puerto Rico
