Pan Roasted Chicken with Chanterelle Gorgonzola Stuffing

Make the Stuffing

1. Place a 12" heavy skillet or wide sauté pan over medium-hot heat, and add the bacon fat. Sauté garlic, shallot and onions until translucent (about 3 minutes).

2. Add chanterelles and continue sautéing until tender, and liquid has evaporated (about 5 minutes).

3. Deglaze with white wine. Simmer until the liquid reduces by three quarters, leaving a thick glaze on the mushrooms.

4. Transfer mushrooms and glaze into a medium mixing bowl. Place the bowl into the refrigerator for 15 to 20 minutes, until the mushrooms are completely cool to the touch.

5. Once chilled, remove bowl from fridge, and fold in gorgonzola, basil, oregano, salt and black pepper.

6. Set mixture aside at room temperature.

Stuff and Roast the Chicken

1. Preheat oven to 350°F

2. With a boning knife, butterfly the 4 chicken breast halves.

3. Open the breasts like a book, and lightly season the inside walls with a little salt and cracked black pepper.

4. Stuff center of each breast with ¼ of chanterelle-gorgonzola mix, then tie with 2-3 pieces of butcher's twine to ensure that it stays together.

5. Pat the outside (skin) dry with paper towels, then season the outside with salt and cracked black pepper.

6. Dab out any excess moisture from the the 12" skillet (leaving the tasty stuck-on bits in the pan, scrape loose if necessary).

7. Heat canola oil over high heat until shimmering.

8. Lay each chicken breast in the pan, skin side down. Sear for 1 to 2 minutes until the skin is golden and crisp. Turn over and sear for 30 more seconds.

9. Place the entire skillet into the 350°F oven, and roast until the thickest part of the chicken (and center of stuffing) reads 165°F with a meat thermometer (15 to 20 minutes).

10. Remove chicken from skillet, and place on a warm plate to rest. Tent loosely with foil until ready to serve.

(Optional) Make More Pan Sauce

You can serve the chicken with the pan juices, or make some extra sauce as follows:

1. Use an oven mitt to place the empty, hot skillet back on the stove over medium-high heat.

2. Pour in ½ cup of chicken stock. Use a wooden spoon to scrape up and loosen all the browned bits (fond) and melted cheese left in the pan.

3. Bring to a boil, and let the liquid reduce by half (about 3 minutes).

4. Turn off heat. Drop in 1 Tbsp. cold butter. Swirl the pan continuously until the butter melts and becomes glossy.

Serve the Chicken

1. Snip the twine off the rested chicken.

2. Slice chicken if desired.

3. Spoon the warm pan sauce over the chicken (or in a gravy boat), and serve.