Copyright © 2019 HealthSpan

All Rights Reserved

HealthSpan 

1900 West 75th Street, Suite 250

Prairie Village, KS  66208

V.                            F. 913-642-1901

913-642-1900

Sage, Mushroom and Millet Stuffed Chicken Breasts

 

Yields:  4

Ingredients:
2 whole boneless, skinless chicken breasts (4 split)
3/4 cup cooked millet*
2 Tbsp. butter + 2 Tbsp. butter (can substitute ghee)
3 medium garlic cloves
2 medium shallots
3/4 cup mushrooms
1 tsp. salt
freshly ground pepper to taste
19 fresh sage leaves


Preheat oven to 375.  Between two pieces of wax paper, flatten chicken with a rolling pin.  Melt 2 Tbsp. butter in large skillet and saute sliced garlic and chopped shallots on medium until golden brown (about 5 min). Add mushrooms, salt and pepper and cook for another 10 minutes.

Add 3/4 cup cooked millet and 3 pieces fresh sage, chopped to the skillet and stir to combine. 

Put a layer of the mixture on each chicken breast and roll.  Hold in place with a toothpick. Lay chicken in an oiled baking dish.  Lightly butter or oil the chicken for added moisture and place 6 (or more) sage leaves on top of chicken. 

Bake at 375 for 30 minutes. Increase heat to 500 and cook for another 5 minutes.

In the meantime, melt 2 tbsp. butter and add 10 pieces of fresh sage.  Saute on low for 10 min.  Remove chicken from the oven, cover with the sage butter sauce. 

*To prepare uncooked millet in bulk to freeze for future recipes:  Boil 3 cups water.  Add 1 cup whole millet and reduce heat to low.  Cook 35-40 minutes until liquid is gone.  Fluff with fork and separate into serving sizes to freeze.

Share on Facebook
Please reload

Featured Posts
Search By Categories
Recent Posts

January 22, 2018

April 4, 2017

Please reload

Archive
Search By Tags
Follow Us