Bill Bunn
Pier 29 on the Embarcadero
San Francisco
(415) 438-2668

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Bill Bunn

As both the executive chef and a performer at Teatro ZinZanni, San Francisco’s premier dining and circus entertainment extravaganza, Bill Bunn has perfected his juggling act, so to speak. After plating up each course, he takes to the stage for a musical number. A native of California, Bill first went to New York in search of the brass ring as a singer, actor and dancer. Waiting tables to support himself, he was eventually bitten by the culinary bug. After training at the New York Restaurant School, he helped open several restaurants for ARC Restaurant Group, in addition to B. Smith’s in Manhattan’s theatre district. Returning to California to continue his cooking career, Bill eventually made his way to the kitchen of ZinZanni, and stepped into his singing role there by chance one night when a performer was sick. Performing in the kitchen and on the stage is a dream job for Bunn, the perfect venue for him to display his multiple creative talents.


Chicken Breast Stuffed with Far West Fungi Wild Mushrooms and Prosciutto ki Parma
Chef Bill Bunn of Taste Catering – San Francisco, CA
Adapted by

Yield: 8 Servings


    Mushroom Duxelle:
  • ½ ounce dry porcini mushrooms
  • ½ pound cremini mushrooms, finely diced
  • ½ leek, finely diced
  • 1 Tablespoon minced garlic
  • ¼ bunch thyme
  • ¼ cup chicken stock
  • 1 Tablespoon roux (½ butter, ½ flour)
    Balsamic Sauce:
  • ¼ cup balsamic vinegar
  • 2 cups chicken stock
  • ¼ cup roux
  • 2 leaves fresh sage
  • 1 sprig thyme
  • Salt and pepper to taste
    Chicken Breasts:
  • 8 (8-ounce) airline chicken breasts (boneless breast with wing joint)
  • ¼ pound prosciutto, thinly sliced
  • 2 cups mushroom duxelles
  • 1 ¼ cup balsamic sauce


Mushroom Duxelles:
Soak porcini mushrooms in hot water until soft. Drain mushrooms and dice. Sauté porcinis, creminis, and leek in olive oil with garlic and thyme until mushrooms are cooked and leeks transparent. Thicken chicken stock with roux and add to sautéed vegetables. It should look like a chunky paste.

Balsamic Sauce:
Reduce vinegar by ½. In a separate pot, thicken stock with roux and add sage and thyme. Reduce stock slowly by 30%. Strain herbs from stock. Add balsamic reduction and season with salt and pepper to taste.

Chicken Breasts:
Preheat oven to 350° F. Butterfly chicken breasts. Lay 1 slice of prosciutto to cover bottom ½ of chicken breast. Use a piping bag to pipe ¼ cup of mushroom duxelles on top of prosciutto in the center of the slice. Fold top of chicken back over filling. Sear chicken breast in pan until skin side is brown and bottom is sealed. Finish cooking in oven for 7-10 minutes. Serve with Balsamic Sauce.


Wine Pairing:
Pinot Noir, Mount Eden Vinyards, Estate Bottled, Sant Cruz Mountains, California, 2003

   Published: October 2005