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Chicken Jambonette Stuffed With Gouda

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      Title: CHICKEN JAMBONETTE STUFFED WITH GOUDA
 Categories: Gourmet, Poultry
      Yield: 6 Servings
 
           Stuffing:
    1/4 c  Olive oil
      1 lb Domestic and/or wild mushroo
      6    Shallots; chopped
      2    Garlic cloves; chopped
      2    Carrots; chopped
      5 tb Parsley; chopped
      1 c  White wine
      1 c  Port wine
      1 c  Cream
           Salt, pepper, thyme; to tast
    1/2 c  Bread crumbs
      6    Chicken thighs boneless
           -with skin -- pounded flat
      8 oz Gouda cheese --
           -cut into 6 pieces
      2 tb Olive oil
      2 tb Butter
 
  Saute mushrooms in olive oil. When liquid evaporates, add shallots,
  garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream
  and reduce by half. Taste for seasoning and stir in bread crumbs.
  Cool. Divide mixture and place unto thighs, top with gouda and roll
  up. Secure with string. Heat olive oil and butter and brown tops of
  thighs, in oven-safe skillet. Place in oven and roast, uncovered at
  400-degrees for 18 minutes or until meat is done.
 
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