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1900 West 75th Street, Suite 250

Prairie Village, KS  66208

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Sage, Mushroom and Millet Stuffed Chicken Breasts


Yields:  4

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.

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