Instructions

1. 1 Trim chicken cutlets removing any excess fat and sinew.
2. 2 Pound out the breasts to ¼ inch thick and refrigerate.
3. 3 In a bowl, mix grape tomatoes, herbs, RC Umami Sensations® Shiitake Mushroom Powder, salt, pepper and vegetable oil.
4. 4 Mix and roast tomato mixture in a 425°F oven until skin just blisters and refrigerate.
5. 5 In a sauté pan, heat clarified butter then and add shallots and garlic.
6. 6 Sauté until garlic is golden and add mushrooms.
7. 7 Cook until mushrooms are soft and refrigerate.
8. 8 Mix roasted grape tomatoes and cooked mushroom mixtures together and portion out into the center of each chicken breast.
9. 9 Fold chicken around filling to form a roulade and refrigerate.
10. 10 To cook the stuffed chicken breasts, season with salt and pepper and dredge in Gluten-Free flour.
11. 11 Sear on all sides in hot olive oil then finish in a 350°F oven until internal temperature is 155-160°F.
12. 12 Let cooked breasts rest 7-10 minutes, slice in half on a bias and serve on Chicken Pan Sauce.
13. 13 For Chicken Pan Sauce:
14. 14 In a sauce pan add clarified butter and add shallots.
15. 15 Sauté until shallots are transparent then add white wine and reduce volume buy half.
16. 16 Add prepared RC no added MSG Demi-Glace and RC Hearty Foundations® Smart Sodium 400® Chicken Base and reduce sauce to desired consistency and strain.