Comments on Gunflint Lodge: Winter at Gunflint Lodge

Oh, Eva! Thank you so much for taking the time to...

2007-12-31T10:04:00.000-06:00

Oh, Eva! Thank you so much for taking the time to send me the chicken recipe! It's such a busy time of year for you, I am sure! The huge snowflakes are floating down, and we are heading out for a day of skating and cross-country skiing. Then I'll head home to the kitchen to begin preparing the birthday meal. I'll be adding a winter grapefruit and fennel salad with homemade poppy seed dressing and some grainy bread to the meal. We'll round it out with some homemade ice cream!
Thank you again for sending the recipe. I am adding your cookbook to my birthday wish list!
Happy New Year!
Kathy

Dear Kathy,Thanks for the recipe request. The Chi...

2007-12-30T14:56:00.000-06:00

Dear Kathy,

Thanks for the recipe request. The Chicken with Mushroom and Wild Rice Stuffing is one of my favorite recipies from The Gunflint Lodge Cookbook (page 80).

2 1/2 T. butter
1/4 tsp. minced garlic
1/2 c. finely chopped onions
1/2 c finely chopped celery
1 lb. fresh mushrooms, finely chopped
1/2 c. heavy cream
1/2 c. fresh white bread crumbs, as needed for consistency
salt and freshly ground black pepper to taste
2 c. cooked wild rice (about 1/2-3/4 c. uncooked)

In a large skillet melt butter.
Add garlic, onions, and celery.
Cook until onions are tender. Add mushrooms. Cook until most of hte liquid has cooked away. Add cream & bring to a boil. Reduce for 2-3 minutes. Stir in enough bread crumbs to give stuffing a firm consistency. Season with salt and pepper. Stir in cooked wild rice. Refrigerate until cold before using.

Prepare the chicken breasts for stuffing by placing one breast skin side down on cutting board. With small sharp knife, start at the center of the breast. Hold the knife at a 45-degree angle and cut a pocket by slicing the meat towards the outside edge. Turn the breast and do the same thing to the other half. Repeat with remaining chicken breasts.

Stuff chicken with cold stuffing. mold the stuffing into an oblong shape. Press and mold the stuffing into the pocket. Use your hands to mold the chicken breast around the stuffing. Don't worry if the stuffing isn't totally enclosed by the chicken. Repeat with remaining chicken breasts.

Cut six 6x8 inch pieces of aluminum foil. Spray one of them with nonstick cooking pray. Place one of the stuffed chicken breasts in the center of the foil. Fold the sides over two to three times to forl a foil boat with 1/2 inche sides that fit snugly around teh stuffed breast. Repeat with remining stuffed breasts.

preheat oven to 375. bake for 20-30 minutes until tops of breasts are golden broudn and chicken is cooked through. Let rest 5 minutes, then remove roasted breasts from foil and serve.

Have a great meal...this one is making my mouth water just thinking about it.

Lee

Hello,Isn't all this snow grand in the north woods...

2007-12-29T16:45:00.000-06:00

Hello,
Isn't all this snow grand in the north woods? I am visiting my parents in northern MN and am afraid I have found myself in a bit of a pickle and hope you can help. My sister's birthday is tomorrow and I brought all of the ingredients to make her your chicken breast stuffed w/ wild rice/mushrooms. The recipe was printed in a recent Midwest Living magazine, and the problem is I forgot the magazine at home! I would love to make this special north woods recipe for my family. Would you be able to post the recipe on this site? I'm hoping you can help and I thank you very much for your time!
Thank you and "happy trails!"
Kathy