Stuffed Chicken with Sherry Cream Mushroom Sauce - Back to the Roots - Official Site®

Stuffed Chicken with Sherry Cream Mushroom Sauce

A new recipe for a new year by our friends at Broken TeePee!

Serves 2 


  • 2 chicken breasts
  • 1/2 cup panko bread crumbs divided
  • 1/4 cup raisins
  • 2 TBS toasted pine nuts
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 TBS canola oil
  • 1 tsp olive oil
  • 1 egg mixed with a little water
  • 1/4 cup all purpose flour


For the Mushroom Sauce:

  • 1 1/2 cups chopped oyster mushrooms
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 TBS sherry
  • 1/2 tsp salt



      1. Preheat the oven to 350° – vegetables are roasted so the oven serves two purposes.
      2. Mix 2 tbs of the panko bread crumbs, the raisins, pine nuts and rosemary with 1 tsp olive oil. Set aside.
      3. Pound the chicken breasts (gently – you don’t want to break through) to even them out for rolling.
      4. Salt the chicken. Dived the stuffing mixture and spread half over each chicken breast.
      5. Carefully roll up the chicken breasts. If you have toothpicks, you can use them to seal the edges--just be sure to remove them before serving.
      6. Have the flour, egg wash and the rest of the panko ready in the breading station.
      7. Heat a heavy bottomed pan over medium high heat. It needs to be able to go in the oven. When the pan is hot, add the canola oil.
      8. Carefully dip the rolled breasts in the flour, then the egg, then the panko. Make sure the chicken is coated with panko.
      9. Place the chicken in the hot pan and let it cook until lightly brown. Turn it over and pop in into the heated oven.
      10. Let it cook in the oven for about 10 minutes until cooked through the center.
      11. While the chicken is cookingmake the mushroom sauce – add the 1 tsp olive oil to a pan over medium heat.
      12. When it is warm, add the garlic. Swirl it around until it just starts to sizzle.
      13. Add the mushrooms then the sherry. When the sherry is just about cooked off, add the cream and milk. Add salt and pepper to taste.
      14. Let simmer until slightly reduced, then serve over the sliced, stuffed chicken breast.





      Overall, the raisins and pine nuts made for a very tasty combination. The rosemary really complements the other flavors in the stuffing. Like in the image, you can also add some brown rice and green beans.