Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Ingredients

• 1 ounce dried mushrooms (the variety of your choice)
• 4 large garlic cloves
• 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
• 1 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 6 ounces mild goat cheese
• 1 pinch Salt and pepper, to taste
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 8 split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
• 1 teaspoon cornstarch dissolved in
• 1 tablespoon water

Directions

Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.

In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.

Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.

Mix honey and vinegar in a small bowl.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting. )

Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.

Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.

Arrange a breast on each of 8 plates; drizzle with sauce, and serve.