Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast & Wild Rice with Oven Roasted Cauliflower

Saturday
Ingredients
2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
For the pan roasted chicken breast:
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil
Directions
For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
Place the entire pan in a 350 degree oven and roast until done. Serve with onion jus immediately.

Roasted Cauliflower Recipe
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4