Chicken Breasts Stuffed With Goat Cheese and Basil

This was a pretty simple recipe and the end result was delicious! We took a few liberties with this recipe, skipping on the mushrooms and baking a bit longer (the original time was 20 minutes and definitely not long enough to cook the chicken all the way through). Overall, a great dinner and one to have again! Can serve with just about anything on the side but we opted for corn-on-the-cob and a red quinoa tabbouleh salad (as seen below!).

All tied up and ready to go!

Dinner!

Chicken Breasts Stuffed With Goat Cheese and Basil

Recipe courtesy Bon Appetit

Chicken:
2 boneless skinless chicken breast halves
5 tablespoons fresh goat cheese (4 ounces)
1 green onion, thinly sliced
2 tablespoons basil leaves, shredded, or 1 t. dried, crumbled
Salt
Pepper
1 egg, beaten to blend
5 tablespoons bread crumbs
1 tablespoons unsalted butter

Mushroom-Wine Sauce:
2 1/2 tablespoons unsalted butter
5 ounces mushrooms, sliced
2 1/2 tablespoons dry white wine
1/4 cup chicken broth
2 1/2 tablespoons chilled unsalted butter, cut into 4 pieces
Salt
Pepper

For chicken:
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess.

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 30 minutes.

For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

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~ by spontaneoustruth on June 29, 2010.

2 Responses to “Chicken Breasts Stuffed With Goat Cheese and Basil”

  1. I’ve recently discovered that I LOVE goat cheese and have been looking for more recipes to make with it. This sounds delicious, can’t wait to try it!

    • I’ve been on a huge goat cheese kick lately. Isn’t it the best? Yum! Hope you enjoy the recipe. 🙂

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