Porcini-Stuffed Chicken Breast
1 celery stalk, finely diced
1 small onion, finely diced
3 strips of thick-cut smoked bacon
1 sprig of thyme
2 ounces of dried porcinis
4 chicken breasts (6-8 ounces, skin-on)
4 Tablespoons olive oil
Salt and pepper
½ baguette, crust removed and cubed into small pieces
¼ cup heavy cream
Slice bacon across and render out fat in a sauté pan. When fat starts releasing from the bacon, add onions and celery and cook until translucent. Meanwhile, in a small saucepot rehydrate porcinis by covering with boiling water and letting steep for about 15 minutes.
Put bacon mixture, bread, porcinis, and cream into a mixing bowl. Chop thyme and add.
With a boning knife, form a pocket in the chicken breast starting at the fattest part of the breast and moving your knife around inside the breast without making the opening too large.
Stuff the breasts generously with the mixture.
Heat a skillet over high heat. Add olive oil. Generously season the chicken breasts with salt and pepper and place in skillet. Turn down the heat a bit, and sauté until golden brown. Leave skin side down and place in 350-degree oven for about 5 minutes. Turn chicken over and cook for an additional 10-15 minutes depending on size of chicken breasts.