Mushroom and Swiss Stuffed Chicken

Mushroom and Swiss Stuffed Chicken

INGREDIENTS:

• 6 chicken breasts
• Marinade (recipe below)
• 16 oz. mushrooms
• A few cloves of minced garlic
• 1 small white onion, sliced
• Salt and pepper
• An 8 oz. block of swiss cheese, sliced up
• A sprig of fresh tarragon (optional)

DIRECTIONS:


Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.

Marinade:

• The juice and zest of two lemons
• 1 tablespoon Italian seasoning
• 2 tablespoons minced garlic (I actually used the stuff in a jar)
• 1/4 cup brown sugar
• 1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTION:
Whisk all together.