Recipe - Chicken Jambonette Stuffed With Gouda

Stuffing:
One fourth cup Olive oil
1 pound Domestic and/or wild mushroo
6 Shallots; chopped
2 Garlic cloves; chopped
2 Carrots; chopped
5 tablespoon Parsley; chopped
1 cup White wine
1 cup Port wine
1 cup Cream
Salt, pepper, thyme; to tast
One half cup Bread crumbs
6 Chicken thighs boneless
with skin pounded flat
8 ounce Gouda cheese
cut into 6 pieces
2 tablespoon Olive oil
2 tablespoon Butter

Saute mushrooms in olive oil. When liquid evaporates, add shallots, garlic,
carrots, and parsley. Cook 5 minutes. Add wine, port, cream and reduce by
half. Taste for seasoning and stir in bread crumbs. Cool. Divide mixture
and place unto thighs, top with gouda and roll up. Secure with string. Heat
olive oil and butter and brown tops of thighs, in ovensafe skillet. Place
in oven and roast, uncovered at 400degrees for 18 minutes or until meat is
done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini