Belgian Endives Wrapped in Chicken Breasts with Oyster Mushrooms

Time: 1 1/2 hours
Effort: Easy
Serves: 2

2 chicken breast halves, skinned and flattened
1 large Belgian endive halved lengthwise
6 sun-dried tomatoes (oil packed)
4 large oyster mushrooms
Cracked black pepper to taste
2 tbsp olive oil
1 tbsp chicken bouillon concentrate
1/4 cup water
2 tbsp Balsamic vinegar

Heat oven to 395oF. Lay the chicken breasts on a large board then top each one with 3 sun-dried tomatoes in the center. Place each half of Belgian endive on top and firmly roll them up so that the endive and the tomatoes are completely covered. Place each roll in an oven proof dish and add the oyster mushrooms on the side. Sprinkle with cracked black pepper. Combine the chicken bouillon with the balsamic vinegar and water and drizzle over the top of the chicken and mushrooms. Bake for approximately one hour or until the chicken is golden and well cooked. (Note: Occasionally stir the sauce, you may need to add a little more water if it gets too sticky.) (Shown here served with steamed butternut squash and bacon chips).