Active Time

　　20 min

　　Total Time

　　45 min

　　When cutting the pockets for the stuffing, make them as large as possible on the inside without enlarging the 3-inch-long incision on the outside.

　　

Ingredients

Makes 4 servings

　　1 (6-oz) piece provolone

　　6 oz fresh shiitake mushrooms, stems discarded

　　1/4 cup chopped shallot (1 large)

　　1/2 teaspoon dried thyme, crumbled

　　1 1/4 teaspoons salt

　　1/2 teaspoon black pepper

　　3 tablespoons unsalted butter

　　4 chicken breast halves with skin and bones (2 1/2 to 3 lb total)

　　

Step 1

Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.

　　

Step 2

Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.

　　

Step 3

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).

　　

Step 4

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).

　　

Step 5

Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.