mushroom-stuffed chicken breasts in a balsamic pan sauce

Ingredients

• Servings: 8
• 1 ounce dried mushrooms (the variety of your choice)
• 4 large garlic cloves
• 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
• 1 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 6 ounces mild goat cheese
• 1 pinch salt and pepper, to taste
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 8 split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
• 1 teaspoon cornstarch dissolved in
• 1 tablespoon water

Recipe

• bring 1 cup water to a boil. add dried mushrooms, cover and let stand about 20 minutes. squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
• in a food processor, mince garlic and rehydrated mushrooms. add fresh mushrooms and thyme; continue to process until all is minced.
• heat oil in a 12-inch skillet over medium-high heat. add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. turn off heat, stir in cheese, and season with salt and pepper. set aside.
• mix honey and vinegar in a small bowl.
• adjust oven rack to lowest position and heat oven to 425 degrees.
• set breasts, skin side down, on a large, heavy, lipped cookie sheet. brush with half of the honey-vinegar; generously salt and pepper. turn breasts over. push fingers under skin to make a pocket; stuff with mushroom mixture. again brush with honey-vinegar and season with salt and pepper. being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (can now be covered and refrigerated overnight; return to room temperature before roasting.)
• roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. transfer chicken to a platter.
• scrape pan juices into a medium saucepan. add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. bring to a simmer. add cornstarch mixture; continue to simmer until it thickens a bit.
• arrange a breast on each of 8 plates; drizzle with sauce, and serve.