Sage, Mushroom & Millet Stuffed Chicken Breasts
This filling makes a wonderful stuffing at Thanksgiving time and can be eaten by itself as a vegetarian side dish (vegan if you use butter alternative).
2 whole boneless and skinless chicken breasts (4 breasts total)
¾ cup cooked millet
2 Tbs plus
2 Tbs butter
3 medium garlic cloves
2 medium shallots
¾ cup mushrooms
1 tsp salt Freshly ground pepper to taste
3 plus 6 plus 10 pieces of fresh sage
Optional: Freshly grated parmesan cheese
1. Prepare millet for recipe. You can use the 5 minute millet recipe and save the remainder for breakfast or another recipe. You will only need ¾ cup of millet for this dish.
2. Preheat the oven to 375 degrees fahrenheit.
3. Between two pieces of wax paper, flatten the chicken with a rolling pin.
4. Melt 2 tbs of the butter in a large skillet and saute the sliced garlic and chopped shallots on medium until a light golden color, approximately 5 minutes. Add the mushrooms, salt and pepper and cook for another 10 minutes.
5. Add the ¾ cup of cooked millet and three pieces of fresh sage, chopped, to the skillet and mix well.
6. Put a layer of the mixture on each chicken breast and roll. You may hold in place with a toothpick if desired.
7. Lay the chicken in an oiled baking dish. Lightly butter or oil the chicken for moisture and place 6 (or more) pieces of fresh sage on top of the chicken.
8. Bake at 375 degrees fahrenheit for 30 minutes.
9. Increase the heat to 500 degrees fahrenheit and cook for another 5 minutes.
10. In the meantime, melt 2 tbs of butter and add 10 pieces of fresh sage. Saute on low for ten minutes.
11. Remove the chicken from the oven. Cover with the sage butter sauce. You also have the option of sprinkling with freshly grated parmesan cheese.
Yields 4 servings
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