INGREDIENTS
- 10 thin, crisp whole-grain crackers,
such as Kavli
- 1 1/4 cups chopped walnuts, toasted
- 2 teaspoons extra-virgin olive oil
- 6 garlic cloves, minced
- 2 shallots, finely chopped
- 3 ounces shiitake mushroom caps,
chopped (3 cups)
- 1 tablespoon fresh thyme
- 2 ounces spinach, trimmed
- 1 tablespoon water
- 3 boneless, skinless chicken breast
halves (6 ounces each), butterflied and pounded evenly
- Coarse salt and freshly ground pepper
DIRECTIONS
- Preheat oven to 375 degrees. Pulse
crackers and 3/4 cup walnuts in a food processor until finely ground.
- Heat oil in a medium skillet over
medium heat. Cook garlic and shallots until soft, about 4 minutes. Add
mushrooms and thyme, and cook until mushrooms are slightly golden, about 4
minutes; transfer to a plate. Add spinach and water to skillet. Cook until
wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in
remaining 1/2 cup walnuts.
- Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.