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Mushroom and Tofu Stuffed Chicken Breast with Feta Soy Cream and Edamame Succotash

Ingredients 4 chicken breasts, about 6 ounces each

3/4 cup olive oil

2 cloves garlic, mashed

1/2 teaspoon each dried thyme and parsley

Salt and pepper to taste

2 tablespoons olive oil

2 to 3 tablespoons chopped onions

3/4 cup sliced shiitake mushrooms

1 to 2 tablespoon chopped fresh thyme

12-ounce package extra firm silken tofu, drained and diced into small cubes

2 tablespoons balsamic vinegar

Edamame Succotash

Feta Soy Cream

Edamame Succotash Ingredients 1 cup sliced button mushrooms

1/2 cup small diced red onion

1/2 cup small diced red pepper

2 tablespoons soybean oil1

1/2 cups frozen shelled edamame (thawed)

1 1/2 cups frozen kernel corn (thawed)

2 tablespoons chopped fresh parsley

1 teaspoon chopped garlic

Salt and pepper to taste

Feta Soy Cream Ingredients 1/2 cup feta cheese

1/2 cup vanilla soymilk

3 teaspoons chopped garlic

1 tablespoon minced onion

Instructions In a large plastic bag combine 3/4 cup olive oil, garlic and herbs. Add chicken and refrigerate about 4 hours.Remove chicken breasts from marinade. Season both sides with salt and black pepper. In a large skillet over medium heat brown chicken breasts on both sides in 2 tablespoons olive oil. Set aside to cool.To the drippings in the pan add onions and sauté until translucent. Add mushrooms and thyme, cook for about 5 minutes. Add diced tofu. Cook and stir for an additional 2 minutes. When tofu begins to crumble, remove from heat. Add balsamic vinegar and stir to loosen any browned bits from bottom of pan. Season with salt and pepper. Cool.Once chicken has cooled, use a sharp knife to cut a 4 inch slit on the side of each breast. Stuff the slit with the tofu mixture. Place the stuffed breasts on a baking sheet and bake in a 350°F. oven for about 15 minutes or until they reach an internal temperature of 165°F.Serve each breast on a bed of Edamame Succotash and drizzled with Soy Feta Cream.

Edamame Succotash Instructions In a medium saucepan over medium high heat, sauté mushrooms, red onion and red pepper in oil until tender. Lower heat to medium low and add edamame and corn. Cook about 10 minutes or until vegetables are tender. Add parsley and garlic, cook 2 minutes longer. Season to taste with salt and pepper.

Feta Soy Cream Instructions In a small saucepan combine all ingredients. Heat to simmer and cook, stirring frequently, until ingredients have blended into a creamy mixture. Season to taste with salt and pepper.

Notes Yield: 4 servings

By Eric Caballos, Des Moines Marriott

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