Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Ingredients

• 0.3 cup balsamic vinegar 
• 80 ounces skin-on chicken breasts split dry with poultry scissors, rinsed and patted fat trimmed
• 1 teaspoon cornstarch dissolved in 
• 4 large garlic cloves 
• 6 ounces mild goat cheese 
• 0.3 cup honey 
• 1 ounce mushrooms dried (the variety)
• 2 tablespoons olive oil 
• 1 pinch salt and pepper to taste
• 1 teaspoon thyme leaves dried
• 1 tablespoon water 
• 1 pound mushrooms white cleaned trimmed coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• kitchen thermometer

Directions

1. Bring 1 cup water to a boil.
2. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
3. In a food processor, mince garlic and rehydrated mushrooms.
4. Add fresh mushrooms and thyme; continue to process until all is minced.
5. Heat oil in a 12-inch skillet over medium-high heat.
6. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
7. Mix honey and vinegar in a small bowl.
8. Adjust oven rack to lowest position and heat oven to 425 degrees.
9. Set breasts, skin side down, on a large, heavy, lipped cookie sheet.
10. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
11. Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes.
12. Transfer chicken to a platter.
13. Scrape pan juices into a medium saucepan.
14. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer.
15. Add cornstarch mixture; continue to simmer until it thickens a bit.
16. Arrange a breast on each of 8 plates; drizzle with sauce, and serve.