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Chicken w/Sun-Dried Tomatoes and Shiitake Mushrooms (M, KLP, TNT)
Source: Joan Nathan as seen on Cooking Live
Serves: 8

2 tablespoons freshly chopped basil
4 tablespoons dry white wine
4 tablespoons KLP vegetable oil
2 tablespoons diced shallots

4 whole chicken breasts, boned and flattened with a wooden pounder
1/3 cup KLP vegetable oil
1/3 cup shallots, diced
2 cups shiitake mushrooms, sliced
16 sun-dried mushrooms, sliced
1 tablespoon potato starch
salt to taste
2 cups chicken broth
1 cup nondairy creamer

To make the marinade, mix the basil, wine, oil, and shallots in a small bowl. Place the chicken in the marinade.

Heat oil in a frying pan. Add the shallots and the mushrooms and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste and remove from the heat.

Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jellyroll on the diagonal so both ends are filled.

Bake in a preheated 400°F oven for 25 minutes or until done. Cut the breasts into slices or leave whole, depending on the size of the breast.

To make the sauce, return the remaining half of the mushroom mixture to a sauté pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough nondairy creamer to make a sauce. Add a pinch of potato starch to thicken, and reduce.

Place the chicken on a plate and cover with the sauce.

Poster's Notes:
I made it for the second Seder. It is wonderful.

Posted by Anne Roobus

Nutritional Info Per Serving: N/A