A recipe for Chicken Jambonette Stuffed with Gouda. Follow the simple recipe instructions for Chicken Jambonette Stuffed with Gouda shared by other home cooking experts.
Ingredients
Stuffing: 1/4 c. Olive oil1 lb. Domestic and/or wild mushroom
6 Shallots; chopped
2 Garlic cloves; chopped
2 Carrots; chopped
5 Tbs. Parsley; chopped
1 c. White wine
1 c. Port wine
1 c. Cream
Salt, pepper, thyme; to taste
1/2 c. Bread crumbs
6 Chicken thighs boneless with skin, pounded flat
8 oz. Gouda cheese, cut into 6 pieces
2 Tbs. Olive oil
2 Tbs. Butter
Directions
Saute mushrooms in olive oil. When liquid evaporates, add shallots, garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream and reduce by half. Taste for seasoning and stir in bread crumbs. Cool. Divide mixture and place unto thighs, top with gouda and roll up. Secure with string. Heat olive oil and butter and brown tops of thighs, in oven-safe skillet. Place in oven and roast, uncovered at 400-degrees for 18 minutes or until meat is done.
