Chicken Breast Stuffed with Mushrooms and Red Wine Sauce

Name: Chicken Breast Stuffed with Mushrooms and Red Wine Sauce - Smaranda D.
Ingredients: 1 kg chicken breast; 2 eggs; 100 ml sour cream; 60 g champignon mushrooms; 2 cloves of garlic; 0 medium onion; 240 g long; grain rice; 50 ml oil; 120 g butter; 200 ml red wine; 50 g parsley; delikat; thyme; basil.

Diverse - Chicken Breast Stuffed with Mushrooms and Red Wine Sauce by Smaranda D. - Recipia

To prepare a delicious stuffed chicken breast roll recipe, start by slicing 800 g of chicken breast with a knife. Make sure to use a sharp knife to achieve an even cut. Season the meat with salt, pepper, and if desired, you can also add herbs like basil or oregano for a richer flavor. In a food processor, add the remaining 200 g of chicken breast, which will be turned into a paste. Blend until you achieve a fine mixture. Then, add two eggs and 200 g of sour cream, mixing well until all ingredients are incorporated. Continue with the mushrooms, which should be sliced thin and sautéed in a little butter until tender. Add the mushrooms to the chicken mixture, seasoning with salt and pepper to taste. Once the filling is ready, take the opened chicken breast and fill it with the meat and mushroom paste, making sure to spread it evenly over the entire surface. Carefully roll the chicken breast to form a roll and ensure that the filling does not leak out. Wrap the roll in aluminum foil, making sure it is well sealed to retain the juiciness of the meat. Preheat the oven to 180 degrees Celsius and place the roll inside for about 30 minutes at medium heat. After this time, carefully unwrap the aluminum foil and let the roll brown for 10-15 minutes until you achieve a golden and appetizing crust. Meanwhile, prepare the sauce: sauté a finely chopped onion and 2-3 cloves of garlic in butter until translucent. Add 150 ml of white wine and let it boil, stirring occasionally, until the onion is soft and the sauce has reduced. Once ready, blend the sauce in a blender to achieve a smooth texture. For the rice garnish, sauté the rice in a little hot oil and butter, then add 750 ml of chicken broth. Let it boil over medium heat, stirring occasionally, until the rice absorbs the liquid and becomes fluffy. Finally, slice the chicken breast roll into suitable pieces and serve it alongside the rice garnish, drizzled with the wine sauce on top. This recipe is not only tasty but will also impress your guests. Enjoy your meal!