chicken in paper with gatoblanco mushrooms

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Ingredients [?]

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  • add   2 Tbsp. Italian seasoning
  • add   black pepper to taste
  • add   salt to taste
  • add   garlic powder to taste
  • add   seeded
  • add   1 c. miniature bell peppers, halved and
  • add   1 1/2 c. shoestring beans
  • add   1/2 pound Crimini mushrooms
  • add   Blanco Mushrooms:
  • add   6 Tbsp. butter
  • add   8 Tbsp. olive oil
  • add   4 - 6 Tbsp. butter, melted
  • add   28 sheets puff pastry, 12" X 12", 1 set of 7 per breast
  • add   3/4 to 1 1/4 c. Chardonnay
  • add   2 1/2 Italian seasoning
  • add   black pepper to taste
  • add   salt to taste
  • add   1 1/2 Tbsp. garlic powder
  • add   3 Tbsp. minced dehydrated onions
  • add   Marinade Mix:
  • add   4 Chicken breasts, trimmed and clean


  1. Procedure:1. Mix all marinade ingredients in a Ziploc bag.2. Add chicken breasts.3. Return to refrigerator for 30-45 minutes.4. Preheat oven to 350° F.5. Heat olive oil, and butter in sauté pan ad brown chicken on both sides, 4-6 minutes per side.6. Add wine and reduce.7. Brush each layer of puff pastry with melted butter and re-stack.8. Place chicken in the middle of the puff pastry and fold each corner into the center.9. Brush the edges of the puff pastry with butter and seal.10. Transfer to baking pan and bake for 20-30 minutes, until 170° F internal temperature is reached.11. While baking the chicken, slice and sauté mushrooms in butter with seasonings.12. Remove mushrooms and deglaze pan with wine and reduce.13. Return mushrooms to pan and add shoestring beans and peppers.14. Sauté until heated through, keep warm.15. Remove chicken from oven when done or when 170° F internal temperature is reached.16. Slice chicken breast in half and stack one on the other at a slant.17. Surround with mushrooms, shoestring beans and peppers.18. Serve immediately.

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