Makes 4 servings. Difficulty
1 6 oz. piece of gouda cheese, grated 3 oz. shiitake mushrooms, stems discarded 3 oz. cremini mushrooms, stems discarded 1/4 cup chopped shallots (1 large) 2 teaspoons fresh thyme, chopped 2 teaspoons fresh Italian parsley, chopped Salt and freshly ground black pepper 3 Tablespoons unsalted butter 4 chicken breast halves with skin and bones
Preheat the oven to 500°F. Line a shallow baking pan with foil.
Place the grated cheese in a medium bowl. Pulse the mushrooms and shallots in a food processor along with the thyme, parsley, 3/4 teaspoon salt and 1/4 teaspoon freshly ground pepper until finely chopped.
Heat 2 tablespoons of butter in a 10 inch skillet over medium high heat. Sauté the mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir the mushroom mixture into the cheese (some cheese will melt).
Pat the chicken breasts dry. Cut a deep 3-inch long pocket horizontally in the long curved side of each chicken breast half and fill each pocket with one fourth of the cheese mixture (some filling will be visible).
Place the chicken breasts in the baking pan. Melt the remaining tablespoon of butter and brush over the top of each breast. Sprinkle with salt and freshly ground black pepper. Roast until cooked through and the cheese is melted (some of the filling will ooze out), about 20-25 minutes. Remove the pan from the oven and cover the chicken breasts loosely with foil; let rest for 5 minutes before serving.