2 whole boneless, skinless chicken breasts (4 split)
3/4 cup cooked millet*
2 Tbsp. butter + 2 Tbsp. butter (can substitute ghee)
3 medium garlic cloves
2 medium shallots
3/4 cup mushrooms
1 tsp. salt
freshly ground pepper to taste
19 fresh sage leaves
Preheat oven to 375. Between two pieces of wax paper, flatten chicken with a rolling pin. Melt 2 Tbsp. butter in large skillet and saute sliced garlic and chopped shallots on medium until golden brown (about 5 min). Add mushrooms, salt and pepper and cook for another 10 minutes.
Add 3/4 cup cooked millet and 3 pieces fresh sage, chopped to the skillet and stir to combine.
Put a layer of the mixture on each chicken breast and roll. Hold in place with a toothpick. Lay chicken in an oiled baking dish. Lightly butter or oil the chicken for added moisture and place 6 (or more) sage leaves on top of chicken.
Bake at 375 for 30 minutes. Increase heat to 500 and cook for another 5 minutes.
In the meantime, melt 2 tbsp. butter and add 10 pieces of fresh sage. Saute on low for 10 min. Remove chicken from the oven, cover with the sage butter sauce.
*To prepare uncooked millet in bulk to freeze for future recipes: Boil 3 cups water. Add 1 cup whole millet and reduce heat to low. Cook 35-40 minutes until liquid is gone. Fluff with fork and separate into serving sizes to freeze.