Chicken Jambonette Stuffed With Gouda

* Exported from MasterCook *

CHICKEN JAMBONETTE STUFFED WITH GOUDA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stuffing:
1/4 c Olive oil
1 lb Domestic and/or wild mushroo
6 Shallots -- chopped
2 Garlic cloves -- chopped
2 Carrots -- chopped
5 tb Parsley -- chopped
1 c White wine
1 c Port wine
1 c Cream
Salt, pepper, thyme -- to tast
1/2 c Bread crumbs
6 Chicken thighs boneless
-with skin -- pounded flat
8 oz Gouda cheese --
-cut into 6 pieces
2 tb Olive oil
2 tb Butter

Saute mushrooms in olive oil. When liquid evaporates, add shallots,
garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream and
reduce by half. Taste for seasoning and stir in bread crumbs. Cool.
Divide mixture and place unto thighs, top with gouda and roll up. Secure
with string.
Heat olive oil and butter and brown tops of thighs, in oven-safe
skillet. Place in oven and roast, uncovered at 400-degrees for 18
minutes or until meat is done.



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