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CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL Recipe

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This recipe for CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts halves, skinned
½ cup fresh goat cheese (about 4 oz.)
2 green onions thinly sliced
3 basil leaves shredded or 1 teaspoon dried, crumbled
1 egg beaten to blend
1/2 cup dried bread crumbs or panko
2 tablespoons (1/4 stick) unsalted butter
Mushroom Wine Sauce
¼ cup (1/2 stick) unsalted butter
½ lb mushrooms, sliced
¼ cup dry white wine
2/3 cup chicken stock
4 tablespoons unsalted butter
salt and butter
Directions:
Directions:
Preheat oven to 350 degrees. Pound chicken to ¼ “ using meat mallet. Pat chicken dry. Combine goat cheese, green onions, and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each piece of chicken, tuck short ends in, roll chicken up, starting at one long side, into tight cylinders. Tie ends with string. Dip chicken in egg, roll in breadcrumbs. Place in 8” baking dish, pour melted butter over. Bake until cooked, about 20 minutes.
For Sauce: Melt ¼ cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine, boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tbls. cold butter. Season with salt and pepper. Cut chicken rolls crosswise into ½” thick rounds. Fan on plates and serve with sauce.

 

 

 

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