Stuffed Rosemary Chicken

Chicken:
Skinned and boned chicken breasts

Stuffing:
Challah
2 cloves Shallots/Garlic minced
Chicken Broth
1 tbsp Olive Oil
2 sprigs Rosemary
1/4 cup Pecorino
1 cup Fresh Mushrooms
1/4 cup Green Onions
1 stickCelery
Soy Butter
Egg

Cube the challah and either leave out in a large bowl overnight to stale or toast in the oven in 15 minutes.

Sautee garlic/shallots in a pan. Add mushrooms, onions, celery, rosemary and soy butter.

Add sauteed mix to bowl of bread, add chicken broth and egg and stir. If it’s still dry, add more broth.

Split the chicken lengthwise and fill with stuffing before baking. Once out of the oven, pour gravy over it or serve on the side.

Rosemary Gravy:
1/2 stick Soy Butter
1 Shallots- minced
3 sprigs Rosemary
1/2 cup Dry White Wine
1 cup  Brown Stock
1 cup Goat Milk

Sautee Shallots and Soy Butter in a sauce pan. Add rosemary, wine, stock and goat milk. Stir for about 10-15 minutes.