5 Reviews

Simply said... Excellent!!!! I had a little trouble with the pockets. I solved this by rolling the filling in the breast and securing with un-waxed floss to secure. The taste was worth the effort!

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Abba Gimel February 26, 2011

Excellent! This was delicious! I see that a poster had difficulty making the pockets. I learned a trick in my Cook's Illustrated Cookbook: put chicken in the freezer for about 15 - 20 minutes. This will make it firm enough to slice horizontally (I do this when I am slicing entire breast horizontally for pan-searing with sauces.). Thank you for the recipe!

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Michelle M. April 13, 2015

Who would think that so few ingredients would result in such a wonderful flavor! I made this with regular onion as my leeks are frozen and I wanted that "fresh" taste. Also had to use fresh crimini's, no shiitakes left in the fridge. I cut pockes but think I will flatten and roll next time as I wanted more of the mushroom mixture with each bite. Thanks for a great recipe.

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Paka January 19, 2013

Very good. Mild but well-flavored. Went well with more assertive side dishes. I used larger breasts and worried that they wouldn't get done, but the time was pretty close. I cooked them 5 minutes longer and they turned out perfect. No pink, but still moist. Used dried thyme since I didn't have fresh.

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KMLWPA July 17, 2006

I used regular white mushrooms and dried thyme and the recipe was still very tasty so I award it 5 stars. I served it with garlic mashed potatoes, steamed green beans & carrots - Thanks kburie for a lovely Sunday dinner

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Bergy April 09, 2006
Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two