Mushroom and Smoked Gouda Stuffed Chicken

preparation

1. Preheat the oven to 400. Toss potatoes in 2 TBSP olive oil and salt and pepper, spread onto a sheet pan, and bake for 10 minutes, or until almost cooked, but not all the way, set aside.

2. Heat 2 TBSP olive oil and 2 TBSP butter in a cast iron skillet. Add the garlic and mushrooms and cook until tender - about 4-5 minutes. Season with salt and pepper. Remove from pan. Slice half of the gouda cheese into 1/4" slices. Shred the remaining gouda and set aside.

3. Pat the chicken dry and pound out to 1/2". Season on both sides with salt, pepper, and paprika. Place 2 slices of cheese onto one side of the chicken and spoon on some mushrooms. Roll the Chicken up so that the cheese and mushrooms are tucked inside.

4. Heat 2 TBSP olive oil and 2 TBSP butter in cast iron skillet over medium high heat. Place the chicken into the skillet seam side down, and then sear on all sides. Remove chicken from pan and set aside. (it won't be fully cooked yet, that's ok.) then let everyone dive in.

5. Add another 2 TBSP each of olive oil and butter to the pan. Once butter is melted add the white wine.Stir, releasing all of the browned bits from the bottom of the pan. Stir in the chicken stock and season with salt and pepper. Allow this sauce to reduce by half, then stir in the shredded smoke gouda and heavy cream. Taste for seasoning and add extra salt and pepper if needed.

6. Return the chicken to the pan, along with the par-baked potatoes. Bake at 400 for 10-15 minutes, or until chicken is cooked through. Sprinkle with parmesan and chopped fresh parsley. Serve.