Stuffed Chicken Breast
4 chicken breast flattened with ends trimmed off-keep these for later
8 ounces mushrooms thinly sliced
1 leek washed, halved lengthwise and thinly sliced only the bottom not the leaves
2 cups water
2 tablespoon olive oil
In a skillet heat oil then add mushrooms and leek. Cook over medium heat until mushroom turn brown. While they are cooking flatten the chicken breasts and reserve the trimmings. Put the trimmings through a food processor until finely ground, set aside. When mushrooms and leeks are ready put them through the processor until finely chopped then mix with the chicken.
Place chicken breast on counter and fill with mixture, roll up and tie three times with twine. Cut off the ends so they don’t burn. Then in a skillet heat over medium heat another tablespoon of oil and cook chicken until brown on all sides. Then add the water cover and let cook for 30 min until most of the liquid is gone. (With the liquid left in the pan you could add a tablespoon of butter and make a quick pan sauce, I skipped that part this time). Snip off strings and serve.