Although this dish takes a tad more prep and involves you using a mallet to thin out chicken and the skills to wrap it around some "stuffing" - it is fun to make and not as tough as it seems! I literally sit in my kitchen and sing: "Ah, smoosh it...smoosh it real good" while i take my meat mallet to the chicken and then I change 'smoosh it' to 'stuff it' as I get those mushrooms inside.
Radicchio can be an acquired taste with its bitterness, so if it isn't for you, I char Romaine; quartered, in a skillet instead and use the same dressing!
[cooked-sharing]
Preheat the oven to 375 degrees F.
Take a whole head of garlic and chop the top off so cloves are exposed. Place atop aluminum foil, drizzle with olive oil, roast until browned + soft - roughly 40-45 minutes.
Roast the asparagus spears on a baking sheet sprayed with oil until tender and lightly browned- about 10 minutes.
Prepare the mushrooms...in a skillet over medium heat with a little bit of oil- sauté the chopped shallot for 1 minute. Add in the mushrooms + sauté until lightly browned. Add in the butter, coconut milk, + Parmesan cheese- stir and cook until thickened + warmed throughout- roughly 5 minutes.
Meanwhile, take the chicken and a meat mallet and pound them to 1-inch thickness between 2 sheets of parchment paper.
Soak 8 toothpicks in water. They are soaked so they do not burn when cooking.
Place asparagus and creamy mushrooms atop the thinned out chicken breasts- evenly spread the mix amongst all four pieces. Once all 4 are layered with filling, roll them over and secure each with 2 toothpicks.
Line them atop a baking sheet, brush with olive oil, + bake for 30-35 minutes or until cooked through.
Mix together the dressing ingredients in a small bowl; mixing well- set aside.
At the tail end of the chicken - giving yourself roughly 5-6 minutes-In a skillet over medium heat with oil to cook, lightly char the radicchio (or Romaine if you so choose for a less bitter lettuce.)
Ingredients
Directions
Preheat the oven to 375 degrees F.
Take a whole head of garlic and chop the top off so cloves are exposed. Place atop aluminum foil, drizzle with olive oil, roast until browned + soft - roughly 40-45 minutes.
Roast the asparagus spears on a baking sheet sprayed with oil until tender and lightly browned- about 10 minutes.
Prepare the mushrooms...in a skillet over medium heat with a little bit of oil- sauté the chopped shallot for 1 minute. Add in the mushrooms + sauté until lightly browned. Add in the butter, coconut milk, + Parmesan cheese- stir and cook until thickened + warmed throughout- roughly 5 minutes.
Meanwhile, take the chicken and a meat mallet and pound them to 1-inch thickness between 2 sheets of parchment paper.
Soak 8 toothpicks in water. They are soaked so they do not burn when cooking.
Place asparagus and creamy mushrooms atop the thinned out chicken breasts- evenly spread the mix amongst all four pieces. Once all 4 are layered with filling, roll them over and secure each with 2 toothpicks.
Line them atop a baking sheet, brush with olive oil, + bake for 30-35 minutes or until cooked through.
Mix together the dressing ingredients in a small bowl; mixing well- set aside.
At the tail end of the chicken - giving yourself roughly 5-6 minutes-In a skillet over medium heat with oil to cook, lightly char the radicchio (or Romaine if you so choose for a less bitter lettuce.)