- 4 to 6 chicken breasts
- 1 tablespoon olive oil (or bacon fat)
- 8 ounces fresh mushrooms, chopped
- 1 cup yellow onion, chopped (about 1/2 of a medium onion)
- 1 teaspoon minced garlic
- 1/2 cup walnuts, chopped
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup of fresh basil, chopped
- 1 egg white
- 1/4 cup walnuts chopped finely in a food processor
- Heat oven to 350 degrees.
- In a skillet over medium heat, melt the fat or heat oil until shimmering. Add the mushrooms and onion; cook until the mushrooms release their juices and begin to brown.
- Push the mushrooms and onions to the edge of the pan, clearing the center. Place the garlic in the center of the pan and drizzle a bit of oil on top; cook until fragrant, about 30 seconds. Stir the garlic, mushrooms and onions together. Add the 1/2 cup chopped walnuts and basil then mix well. Turn off the heat, add the cheese, and stir until the mixture is well combined.
- While the mixture is cooling, with your knife parallel to the counter, slice each breast in half so it opens up like a book. Be careful not to cut all the way through the chicken breast, you need that seam.
- With the breast opened like a butterfly, place a 1/4 cup or so of mixture onto one half of the chicken breast, then fold the empty half on top. Place the stuffed breasts into a 9×12 baking dish (I prefer glass). Once all the breasts are stuffed, brush them with egg whites and sprinkle the walnuts on top.
- Cook for 25 to 30 minutes, or until the juices run clear.