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Petti Pollo con Funghi Recipe


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     Petti Pollo con Funghi

Category   Entrees - Maindishes
Sub Category   None

1/4 c extra virgin olive oil
1 small onion, mixed
3 T pine nuts
1 medium portobello mushroom, tough end of stem removed and remainder chopped
1/2 c dry white wine
1 c chicken broth
2 c seasoned bread crumbs
Salt and ground black pepper
Stuffing (see recipe)
4 whole skinless boneless chicken breasts, flattened slightly
1 T vegetable oil
Salt and ground black pepper
1/4 c chicken broth

For stuffing- Heat oil over medium-high heat. Add onion; saute until translucent. Add pine nuts; cook until browned slightly. Add mushroom; saute several minutes more, until mushroom is tender. Pour in wine. Increase heat; cook several minutes to reduce the wine. Remove from heat. Stir in broth and enough bread crumbs to bind the stuffing but not make it too wet. Season with salt and pepper.
Preheat oven to 450F. Spread stuffing on top of chicken breasts. Roll them up lengthwise, tucking in ends. Place in a baking dish, seam side down. Brush with oil and season with salt and pepper. Pour broth in bottom of the pan. Bake for 20 minutes.
Serving suggestion- serve with sun-dried tomato sauce (separate recipe)

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