Nicci Morris

What’s for dinner? Olive, Gouda and Mushroom Chicken

In Food, Recipes on September 2, 2009 at 1:08 am

Have you ever been in the market when you saw an ingredient that you were compelled to purchase and cook with that same night? Perhaps you even had to stave off the urge to dive into it on the way home. I had such an experience today.

While shopping, my eyes homed in on a jar of lemon-stuffed olives. They weren’t fancy or expensive, but my mouth puckered with sheer delight the moment I picked up the jar. I could imagine the briny goodness of the green olives paired with the tartness of the lemon. I wanted to open them right there…

lemon-stuffed olives

Photos by Nicci Morris

“What can I do with these?” I wondered aloud. That’s when it came to me: Gouda. Excited and already salivating, the Zaftig goddess within me took over. I headed to the cheese section and then to the produce to get mushrooms.

When I got home, this is what I made (along with some roasted asparagus and couscous)…

Olive, Gouda and Mushroom Stuffed Chicken
Extra virgin olive oil
1 small onion, diced
8 baby cremini mushrooms, sliced
½ cup lemon-stuffed olives, chopped (any green olive will work)
2 garlic cloves, minced
4 chicken cutlets
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
¼ dried basil
2 ounces smoked gouda, cut into strips
Vegetable stock

Preheat oven to 350 degrees.

Place a medium skillet over medium heat. When the pan is hot, add about 2 tablespoons oil and onion, sautéing until soft. Add mushrooms, olives and basil, stirring well to keep onions from browning too much. When mushrooms have softened a bit, add garlic and stir well. Cook mixture for another 2-3 minutes, remove from heat and set aside.

Using a sharp knife, create a pocket in each chicken breast. Stuff pockets with cheese and mushroom mixture. Season both sides of each chicken breast. Cook until golden brown, about 6-8 minutes on each side side. Cover with foil and finish in the oven, cooking for approximately 5-7 minutes.  Remove from oven and allow the chicken to rest before serving with pan sauce (recipe follows).

Pan Sauce:
2 Tablespoons soy-free Earth Balance
3 tablespoons flour
8 ounces chicken or vegetable stock
Salt and pepper to taste

Heat the same pan you browned chicken (with remaining oil) over medium heat. Add Earth Balance and flour, mixing well with a wooden spoon. When the butter, oil and flour are well combined, add stock to thin, stirring well. Add salt and pepper to taste. Serve hot over cutlets.

olive-gouda stuffed chicken 6

So good…

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