Ingredients
Adjust the servings below to scale the recipe automatically for your kitchen, station prep, or menu planning needs.
Base recipe = 1 serving.
- 220 g chicken breast
- 50 g mixed mushrooms
- 5 g garlic
- 150 g tomato
- 60 g spinach
- 30 g Gorgonzola
- 10 g butter
- 10 ml olive oil
- 2 g thyme
- 90 ml demi-glace
- 30 ml white wine
Method
- Sauté the sliced mushrooms with thyme and garlic until aromatic and lightly golden.
- Reduce the demi-glace with the white wine, then fold in the mushrooms to create a rich thyme mushroom sauce.
- Blanch the spinach, sauté it briefly with the tomato pulp, then stuff the tomato and top with Gorgonzola.
- Bake the stuffed tomato at 325°F / 165°C for 15 minutes until tender and lightly melted on top.
- Season the chicken breast and sauté in olive oil and butter until golden and cooked through.
- Finish the chicken in the mushroom sauce and plate with the stuffed tomato.
Chef’s Note: Keep the chicken juicy by avoiding overcooking, and let the mushroom sauce stay glossy and concentrated so it complements the Gorgonzola and stuffed tomato without overpowering them.
| Ingredient | Unit Cost ($) |
|---|---|
| Chicken breast | |
| Mushrooms | |
| Tomato | |
| Spinach | |
| Gorgonzola | |
| Butter / Oil / Herbs | |
| Demi-glace & wine |
| Calories | 620 kcal |
| Fat | 34 g |
| Carbohydrates | 28 g |
| Protein | 45 g |
| Sodium | 720 mg |