Mushroom Taleggio Chicken Cordon Bleu

Chicken:

1. Pat dry chicken breast with paper towel.
2. At the back of the breast on the thickest end take a pairing knife and insert moving it back and forth to create a pocket for the stuffing. Be careful not to go right through the breast or create holes. Repeat this process with the other breast.
3. In a medium sauté pan drizzle 2 Tbsp evo oil, knob of butter. Toss in minced shallot and garlic. Turn heat to a medium setting and cook the onions until translucent. Season with salt and pepper.
4. Now throw in the chopped mushrooms and cook for another 2-3 minutes making sure to stir.
5. Pour in the white wine and let that simmer for another 2 minutes. Turn off heat, set aside.
6. Once cooler, add in the morsels of Taleggio, and give it all a good mix.
7. Take chicken breast and open the slot you made. Using a spoon, scoop ½ the mushroom mixture and place into the pouch of the breast. Once full, close the slot and set aside the breast.
8. Do the same for the other breast.

Dredging:

1. Crack the 2 eggs into a medium bowl. Season with salt and pepper and whisk.
2. Place breadcrumbs into another shallow dish.
3. Take the stuffed breast and place it into the egg mixture. Turn over and make sure the breast is well coated.
4. Let the excess egg drip off and then place the breast into the breadcrumbs. Turn over and coat the other side. Press the breadcrumbs into the breast and then shake off any of the excess breadcrumbs and place on a parchment lined baking sheet.
5. Do the same with the other stuffed breast.
6. Pre-heat oven to 380F,
7. Drizzle some evo oil on top of the breaded breasts,
8. Place breasts into the oven on the middle rack bake for 35 minutes or until the internal temp of the breast reads 168F with a probe thermometer.

Gravy:

1. While the breasts are baking, in the same pan as you cooked the chopped mushroom drizzle in 2 Tbsp evo oil. Toss in the sliced cipollini onion, and sauté for 2 minutes.
2. Add the sliced mushrooms and sauté for another 5 minutes. Pour in the white wine and cook for another 2 minutes. Add a knob of butter,
3. Once the butter melts sprinkle in the flour and give it a good mix. Once you have a rue forming and it starts to brown, add in the beef broth.
4. Whisk until all lumps disappear. Lower heat and simmer until the gravy thickens.

Finishing:

1. Take the breasts out of the oven. Let sit for 10 minutes. Then with a shape knife slice the breasts into rounds. Place on a oval serving dish. Do this until all slices are on the dish.
2. Turn of the heat on the gravy. Spoon gravy all around the chicken slices.
3. Garnish with chopped parsley.
4. Ready to serve.

Enjoy!