By Seth Fera-Schanes
Another tribute to the Union Square Greenmarket for having some of the best ingredients around.
4 chicken breasts – Deboned and butterflied
2 bunches Stinging Nettle – Boiled and chopped
2 cups Crimini mushrooms – finely diced
1 small shallot – finely diced
Mozzarella cheese – cut into thin strings (or pre-shredded)
Salt and Pepper
Serving size: 4
Prep time: 25 minutes
Cook time: 20-25 minutes
Be careful when handling nettle. Put in a colander and rinse under cold water. In a pot of boiling water, add rinsed nettle and cook for 5 minutes. Drain and run under cold water. This process will get rid of the stinging properties of the nettle. All to drip dry or place in a salad spinner.
Cut out all large stems from the nettle and discard. Chop remaining amount into small pieces add a small amount of salt and pepper and set aside and allow to cool to room temperature.
In a saute pan over medium-low heat add a little olive oil. Allow to heat for about 1 minute and then add the diced shallots. Cook for 1-2 minutes until translucent. Do not brown. Add the diced crimini mushrooms. Cook for 5 minutes stirring occasionally. Add a little salt and pepper and remove from heat. Allow to cool to room temperature.
Butterfly chicken or purchase pre-cut they are wide and flat like when you are going to make cutlets. Add a little salt and pepper to each side and lay flat on a dish. Across the entire chicken breast (saving a little room at the edges) add a layer of chopped nettle then mushroom mixture and then add the mozzarella cheese. Do not over stuff. Roll one side over chicken over the stuffing and tuck the edge in. Use a couple wood toothpicks to secure in place. Repeat for each breast.
Preheat oven to 375 F degrees. In a sautee pan over medium-high heat add a little olive oil. Allow to heat for one minute. Add the chicken breasts one at a time. Sear for 1-2 minutes on one side and carefully turn over for an additional 1-2 minutes on the other side.
Place on baking dish (or if using oven safe pan you can use that) and put in oven. Cook for 20-25 minutes or until juices run clear. Cooking size could slightly vary depending on the thickness of the breasts.