step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Separate Fresh Marjoram (1/3 cup) and Fresh Thyme (3 1/2 Tbsp) leaves from the stems. Mince leaves together. Set half in a bowl, and half aside for the sauce.
step 3
Mince Fresh Parsley (3 Tbsp). Set half in the bowl with the marjoram and thyme, and half aside for the garnish.
step 4
Add Goat Cheese (1/2 cup) to bowl and stir well with fresh herbs.
step 5
Slice Cremini Mushroom (1 cup) in half and then cut into quarter inch slices.
step 6
Remove stems from Shiitake Mushroom (1 cup) and discard. Dice caps into half inch pieces.
step 7
Pat dry Chicken Breasts (2) dry with paper towels. Using your finger, make a small opening under the skin between the wing joint and breast, being careful to keep the skin attached to the breast.
step 8
Divide the herb-cheese blend in half, and roll each half into a log shorter than the length of the chicken breast. Insert cheese into the small pocket under the skin, close pocket, and press down on skin to flatten cheese the cheese in the breast. Repeat with second breast.
step 9
In a small bowl, mix Chicken Base (1 pckg) with Water (1 cup).
step 10
Trim the top and bottom of each Fennel Bulbs (2). Slice fennel bulb in half lengthwise and then slice into thin slices.
step 11
Heat a large sauté pan over high heat with Oil (1 Tbsp) and half of the Butter (1 Tbsp).
step 12
Add fennel bulb and stir frequently for 6 minutes.
step 13
Add half of chicken stock, Sea Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Reduce to medium heat, stir and cover. Cook for 10 minutes, stirring occasionally until fennel has caramelized.
step 14
Season chicken on both sides with Sea Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
step 15
Heat a large sauté pan on medium high heat with Oil (2 Tbsp).
step 16
Add both chicken breasts skin side down and sear for 3 minutes.
step 17
Using tongs, gently turn the breasts over and continue cooking for 3 minutes.
step 18
Place saute pan in oven and roast for 11 minutes, or until chicken is done.
step 19
Meanwhile, heat a medium sauté pan over medium high heat. Add Oil (2 Tbsp) and Garlic (2 cloves). Saute for 1 minute.
step 20
Add crimini mushrooms, shiitake mushrooms, fresh thyme, and fresh marjoram and sauté for 8 minutes, or until browned.
step 21
Add White Cooking Wine (4 Tbsp) and scrape any brown bits from the bottom of the pan to release flavor. Allow to cook down to half of the original volume, add remaining chicken broth, and reduce by half again.
step 22
Whisk in remaining Butter (1 Tbsp), a pinch of salt and pepper and remove from heat.
step 23
Place the fennel bulb in the center of two plates. Evenly spoon the mushrooms with sauce next to the fennel on each plate. Lay the chicken breast on top of the fennel and mushrooms. Sprinkle remaining parsley on top of the chicken to garnish.
